Taste and learn the process for vegetable ferments (pickles, kraut and kimchi) and tonic beverage ferments (kombucha, wild wine/mead & vinegar, root beer, water kefir and kvass). Suggested Donation $35-40 (no one turned away). Please bring 2-3 quart size water tight containers so you can take home some creations – glass is recommended. Space limited to 15 students. To reserve your space, email firstname.lastname@example.org
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