Fresh Fermentation ~ Yogurt and Herbs

PLEASE NOTE: This workshop is taught by others (not Sandor).

Fermenting is a tradition as old as accidentally leaving food out overnight. Thankfully we have figured out how to ferment foods safely to create such staples as yogurt, sauerkraut, kim chi, kefir, cheese, miso, and of course beer. Learn how to preserve the coming summer surplus and enhance the nutritional quality at the same time, as 21 Acres staff and guest presenters guide you through how to ferment at home safely.
As the warmth of summer comes in, so too does its abundance. And sometimes it is overabundant. Learn how to preserve that surplus through fermentation. Joanna Wirkus, registered dietitian to be, discusses the health benefits of fermentation and demonstrates how to make your own yogurt at home, as well as how to preserve herbs through fermentation.
Registration is required in advance for culinary programs.
All proceeds benefit educational programming at 21 Acres and initiatives related to accelerating social change toward more sustainable ways of growing, eating and living that protect the environment while supporting a better quality of life


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