Explore The Fantastic World of Fermentation - July 28, 2019
Join us for this sparklingly fun, probiotic, hands-on fermentation class on how to make your very own live-cultured, effervescent food and beverages.
Learn to ferment your own cultured vegetables for condiments and meals. Rich in essential vitamins, minerals and probiotics, these tangy snacks will change the way you look at food - it's not just dill pickles and sauerkraut anymore! We'll show you how to set up fermentation in a Mason jar, what to look for and how to avoid trouble. You'll get a taste a huge sampling of fermented veggies to give you a sense of range of flavors you can create with one simple technique. You'll also make your own jar to take home.
Learn to make kombucha, water kefir, ginger beer, cultured sodas, and raw vinegar shrub drinks with a selection of spices and flavors that will invigorate your creativity and give you and your family the satisfaction of enjoying beautifully crafted libations that are unique, delicious, and filled with health promoting probiotics.
This class does not focus on alcoholic beverages and is open to all ages.
Attendees will enjoy and receive:
- A glorious tasting session of a wide selection of fermented beverages and snacks.
- Confidence and knowledge to reproduce the same results at home.
- Handouts including recipes, frequently asked questions, and resources.
- One jar of vegetable mix created in class to ferment at home
- Water kefir grains to start making probiotic 'sodas'
- Ginger bug to make ginger beer
- Kombucha SCOBY to start brewing your own
- Handouts including recipes, frequently asked questions, and resources
This workshop is taught by Nicole Easterday, the founder of FARMcurious. Nicole is an engaging teacher who encourages a fun, social environment while she explains what’s happening in a very down-to-earth format. She revels in the science of food, especially in cheesemaking and fermentation.
When she's not busy running the business of FARMcurious, Nicole spends her time making cheese and fermenting, practicing new techniques, and reading every cheesemaking and fermenting book she can get her hands on. She keeps a large, diverse vegetable garden in an urban setting and is constantly discovering new ways to grow more food in compact spaces.
Location: 825 Bancroft Way, Berkeley, CA.
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Cancellation Policy: Please view our full cancellation policy here.
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