June 12th Fermentation Station 1 - Sipping on Sour. 10am

June 12th Fermentation Station 1 - Sipping on Sour. 10am


Sipping on Sour: Kombucha, Fermented Drinks, and Vinegar

Just in time for summer, learn the ins and outs of making your favorite lip-smacking fermented drinks and vinegars at home. Founding member of the school's fermentation club, Karl Wagner, will teach you how to ferment Kombucha using a SCOBY as well as a number of other lacto-fermented drinks from around the world. Then, we'll learn how to further transform these and other fermented drinks into vinegars to preserve your produce long into the winter.

In particular, we'll focus on how you can use your new ferments to pump up your cooking and will enjoy a full meal of dishes prepared using are tart treats.


Kombucha (Lemon-Verbena & Seasonal Produce); each student will leave with a SCOBY to begin making their own kombucha at home)

  • Kombucha-Vinegar Braised Chicken Legs

  • Cocktail: Kombucha Maple-Grapefruit Fizz

Tepache (Mexican Fermented Pineapple Drink) 

  • Tepache Ceviche 

Kanji (Indian Fermented Beet/Carrot Drink) 

Vinegars (Wine Vinegar, Stout Vinegar, and Garlic Vinegar)

  • Roots to River Mixed Greens with Homemade Vinegar


  • Milk Kefir-Lime Sorbet

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