June 29th Intro to Fermentation, 10am

June 29th Intro to Fermentation, 10am

95.00

Connect with your roots and pump up your produce in this introductory fermentation class. Cooking School intern and founding member of the school's fermentation club, Karl Wagner, will teach you how to both preserve and enhance your soon-to-come summer bounty using a range of fermentation techniques. In particular, we'll focus on using your newly fermented treats to pump up your cooking. 

Menu:
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

  • Roots to River Mixed Greens with Kombucha Vinaigrette  

Black Fermentation

  • Asparagus Salad with Black Garlic and Mint

Lacto-Fermentation

  • Mixed Pickles

  • German Chocolate Sauerkraut Cake

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