Summer Ferments Workshop

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

Learn how to make three ferments in one workshop:

Salad Style Cucumber Kimchi
Sour Dill Pickles
Pineapple Tepache

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We will learn how to make two fermented foods and one delicious fizzy drink. Cucumber Kimchi is a quick kimchi that is ready to eat or can be fermented for 24 hours. Sour Dill Pickles are a longer ferment requiring 1 to 4 weeks fermentation time. Pineapple tepache is a super refreshing, fermented drink made from pineapple peels and brown sugar.


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