Fermentation—not just for brewers anymore! These days, fermented foods that can be easily prepared in the home are increasingly popular, as people begin to appreciate the healthful and delicious qualities of this ancient method of food preparation. In this overview course, you’ll explore the science behind fermentation and various cultural traditions that employ these methods of food preservation. Prepare kraut, kimchi, kefir, kombucha, yoghurt, idli, and dosas, all easy-to-love and delicious recipes that provide a great spring­board into the wide world of fermented foods. End the day with a smorgasbord of fermented foods provided by the instructor, and leave inspired to ferment further! You will also take home several samples to get you fermenting with excitement.

You will need the following tools for this class:

• three half gallon sized glass jars
• three quart jars
• a few other glass jars or ziplock bags for samples

Feel free to bring your favorite tools and whatever materials you might feel appropriate for this course.