How to Ferment Vegetables

October
19

Casey Moninghoff / October 19, 2018 / 6:00 PM - 8:30 PM / $50

Hands-On Class
Kimchi and Kombucha - we all know that these healthy concoctions are good for us, but have you given any thought to making your own? Fermented foods are a creation of super healthy and gut-friendly byproducts like enzymes and b-vitamins. These foods, preserved naturally, are loaded with immune-boosting properties. You can literally ferment whatever vegetables you like. They're perfect for snacking or adding to your meals for a probiotic boost. Join Casey Moninghoff for this class and he'll teach you how to get started on this very healthful DIY process. Students will sample fermented foods and beverages and take home a jar of their own sauerkraut.

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