It is important to never break the chain of traditions, because once it is one generation removed, it becomes very difficult to bring it back.
- Magnus Nilsson

The process of fermentation dates back thousands of years, allowing people around the globe to preserve a variety of ingredients found on their surrounding landscape. What may have started out as an accidental discovery has turned into a vital technique for many.From simple sauerkraut to cheese, to bread to botanical brews, we are rediscovering that these friendly bacteria also act like a whole team of tiny chefs layering flavor onto our foods.

People are coming back to fermentation for many reasons. For some it is simply flavor, for others it is for optimal gut health or healing, and still others are tapping into the traditional purpose of preservation. Whichever your reason, this class will lead you safely through the fermentation landscape and get you on your way to confidently creating your own ferments at home.

Over five weeks we will taste, make, and start to explore the world of fermentation. The basic outline for the class is:
• Intro to the Wide World of Fermentation and Safety (plus tasting)
• The Gateway into fermentation: Sauerkraut and Kimchi
• Dairy: Yogurt and Simple Cheese
• Sourdough Culture
• Putting It All Together and Further Explorations...