Fermentation at Home

Facilitator: Cindy Meiklejohn

Fermentation is an age-old method of curing vegetables or fruits for a longer shelf life and to increase digestibility. It’s becoming more popular as science is uncovering how many health benefits there are associated with lacto-fermentation – another tool to assist our bodies’ ability to thrive! In this workshop, we will demystify home fermentation, making and tasting sauerkraut, beet kvass, fermented vegetables and kombucha.

 

 

Course Dates: Fermentation at Home

For more information about this course please contact Professional and Continuing Studies