Instructor: Linda Conroy
We will spend this day learning about ferments for digestive health, ways to incorporate these into daily life, and how to make fermented food at home. From fermenting vegetables to beverages, beans (tempeh and miso) to making bread and working with milk, we will learn the art of producing cultured food. We will walk through the strategies and concepts of different ferments and have hands-on experience with many of them. We will also learn to incorporate wild food into ferments for additional flavor and nourishment. This class will provide instruction, cultures to take home as well as recipes and samples. Lunch will include a wide variety of delicious cultured food and will be part of the learning experience.
VFC members - enter discount code VFC21 for $10 off!
Date: Saturday, July 10, 2021
Registration deadline: 7/4/21
Time: 9AM - 4:30PM
Ages: 12+
Course Fee: $75
Materials Fee: $20
Location: Gays Mills, WI