Dive into fermentation with educator and enthusiast Amanda Feifer. In this virtual demo, we'll go through the specifics of making vegetable ferments (including sauerkraut and fermented pickled vegetables) and kombucha and then switch gears to loads of other fun and easy home ferments such as kefir, yogurt, vinegar, and more.
She’ll discuss equipment, ingredients, food waste, health benefits, and best practices while diving deep into the ways that understanding the basic science of this process gives you the freedom and confidence to dump bad (and boring) internet recipes and push the boundaries of flavor that fermented foods can provide.
Join us and learn how to harness the power of microbes for a truly healthful, probiotic, living pickle with no hot stove required.
This demo will be recorded and sent out after class; feel free to sit back, relax, and enjoy the show!
Amanda Feifer has a long-standing crush on food and beverage fermentation. Since she left the world of Big Food in early 2011, she's been teaching classes that range from kefir and kombucha to koji and kvass. She writes the fermentation blog Phickle, and wrote the book on vegetable fermentation (Ferment Your Vegetables, 2015). You can find her pics of stinky, bubbly things on Twitter and Instagram at @phicklefoods.
*Please note that this is not a virtual hands-on class but a demonstration held over Zoom—this means that you’ll be watching as the guest chef prepares dishes. Unlike our hands-on classes, this is not an interactive experience, and thus, we do not encourage attempting to bake or cook along with the program.
*Recipes will be emailed two days before class.*
|Dates for the Class||Class Format||Price||Class Status||Register|
Thursday, August 18, 2022 - 6:00pm - 8:00pm EDT
||Virtual Virtual||$25.00||140 spots left||