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Herbal Fermentation

Learn the art of fermentation in this fun, hands-on workshop. We will discuss how to make three different ferments: kombucha, sauerkraut, and mead; and explore different ways of incorporating herbs.


Herbal Fermentation
95.00

10am-3pm
Summer 2017 date to be announced.
with Jessy Delleman


Join us for this fun and exploratory workshop in the art of DIY fermentation. During this class we will be making three different fermented beverages/foods. We will explore the step by step processes, as well as the health benefits of the different preparationsAt the end of the workshop students will go home with a batch of each of the ferments prepared in class.

We will be preparing:

Kombucha

  • Made with a special symbiosis of bacteria and yeast, Kombucha is a tea-based effervescent probiotic beverage that has been consumed for thousands of years for its health giving properties. 

Sauerkraut

  • One of the most beneficial foods for restoring healthy gut flora, Sauerkraut is made from lacto-fermentation of raw cabbage and can incorporate other vegetables and herbs.

Mead

  • Perhaps the oldest alcoholic fermented beverage known to man, meads are made with honey, water and yeast; and can be made to include a variety of healing herbs.