Fermentation Masterclass, Jan 17th 7:30-9:30pm

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Join this 2-hour lactic fermentation course with Jeanne Kessira, food anthropologist and culinary teacher. We’ll be going over the fundamentals of this ancient, nourishing practice, making a basic sauerkraut and a classic kimchi. Emphasis will be on how to adapt your fermentation practice to your environment and the equipment at your disposal, ultimately encouraging you to develop your ‘fermenter’s intuition’. You’ll take home your two ferments, and will get to taste some delicious fermented treats during the course.