KIMCHI, KOMBUCHA, and KEFIR: FERMENTING BASICS

Description

Kimchi, Kombucha, Kefir, Kvass – so many delicious ways to ferment!

If you’re interested in learning to ferment or if you’re needing a refresher, this class is one you won’t want to miss! Fermenting is one of the best ways to preserve your homegrown goods for delicious and nutrient dense foods and drinks!

The fermenting class is taking place on February 17 at Bear Booch at 3275 W Coghlan Cir in Wasilla from 10 am – noon.

We will be talking about all fermenting vegetables and fruits and you’ll get samples along the way and even take home some supplies so you can get started yourself!

Here’s what you’ll be learning:

• Why to ferment
• What can you safely ferment
• How to ferment veggies as well as fruits
• Safety protocols for fermentation
• Mold prevention
• We will talk about fermenting the following foods: Veggies (mixed and single), kvass, kefir (water and milk), Jun, and even foods like applesauce! We’re even going to touch on medicinal ferments like fermented honey/garlic and fire cider.

Come prepared to try some ferments and take home some supplies so you can start your own ferments right away!

The goal of this class is to help you get comfortable starting with fermenting, to try some ferments to see what you enjoy, and to answer the “WHY” question – why in the world should we ferment any of our food at all?!?!

See you there!