When we think of fermentation, we think mainly of alcholic beverages, but the world of such foods includes far more. Bread, cheese, and yogurt are only th beginning. we'll talk about how fermentation makes food more nutritious and digestible, and how you can use it to preserve your garden produce for months or even years without canning or freeqing. come prepared to sample a variety of condiments, side dishes, vegetables, and drinks and to learn to make your own. Most of these foods don't require andy special ingredients, but we'll provide starters where necessary, so you can make your own at home.
To pre-register, call Terry (435) 644-5464