Come explore the transformative action of micro-organisms in the kitchen! In this class we will learn to harness the micro-scopic world to enhance flavour, nutrition and digestability, turning raw organic ingredients into foods and condiments which far surpass their commercially available counterparts. We\’ll learn about sauerkraut, kim chi, dill pickles, pickled beet and fermented fruits. Then we\’ll move on to \”catch\” a wild ginger beer bug, learn about pro-biotic sodas, water kefir, kombucha and how to make them . You will taste a variety of finished products and take home a wealth of concepts to experiment with.
May 18th, 1-5pm
www.iuhoakland.com
