Fermenting the Harvest

The process of fermentation for preservation was realized by ancient cultures around the world.  This intensive workshop will begin with a look at the socio-cultural role fermented foods have played throughout history.  Next, a series of demos will show you how to make sauerkraut and kimchi, lacto-fermented fruit beverages, hard cider, yogurt and fromage blanc.  The day concludes with an in-depth discussion of the microbial processes that make fermented foods safe, healthy and delicious.  For beginner to intermediate fermentation enthusiasts.  All presenters will save time to "troubleshoot"  your fermentation questions. 

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