Delving into the health benefits and delicious expressions of fermented foods and beverages, we’ll learn how simple and satisfying it is to make an array of these life-enhancing treats. In this workshop you’ll learn how to make kombucha, sauerkraut, kefir and two types of mead. Mead—a sparkling honey wine which is the most ancient of all fermented beverages—lends itself to creative infusion with your favorite herbs and seasonal fruits. Fermentation enthusiasts Sam Ruark and Sohrob Nabatian will take us on a journey exploring the medicinal qualities of live foods and their history in human culture. Sample batches of sauerkraut and kombucha along with meads made in our 2012 workshop. Join us for a fun-loving afternoon of community ferment and go home enlivened with the inspiration and knowledge to make your own probiotic treats!
This workshop will be hosted on the working farm of Redwood Hill Creamery. Sample Redwood Hill’s delicious goat milk kefir, cheese and yogurt, and learn about their fermentation processes. Tour this 3rd generation family farm, an industry leader in sustainable and humane agricultural practices, and meet the goats!