Course subjects may include (but aren’t limited to): Cloning Fermentation Tissue culture Immunology
DurationCourse Subjects May Include (but Aren’t Limited To):
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We’ll learn to make krauts as well as vegetables in brine. All participants will learn in a hands-on way and will return home with two fermentation-ready jars of vegetables!
In this hands-on event, we will be canning salsa to enjoy all year round. Tips and techniques from expert canners will make the evening of preserving a zesty fiesta.
The essential components of sourdough are: levain (live bacteria and natural yeast culture) dough (water + flour) time temperature
Come join us for this 2.5 hour hands-on miso workshop, where you will not only learn how to make a Japanese essential umami condiment, the traditional soybean miso, but also meet the core ingredient called koji, used in most Japanese (and some Asian) ferments including soy sauce, sake and rice vine...
Join us for a hands-on fermentation workshop with chef Brad Hendrickson. Learn practical techniques and take home your own creation and kit!
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