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.

What's all the buzz about fermented foods?  Come find out how to prepare all of the common fermented foods and beverages to take your health to the next level! 

You'll learn about and how to make at home:

  • Fermented vegetables
  • Kombucha
  • Beet Kvass
  • Water Kefir
  • Fermented Grains
  • Simple fermented sauces
  • Nut Cheese

Course Dates: Fermentation at Home

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