Learn how to ferment sauerkraut, make fermented sour dill pickles, cut vegetable pickles, kombucha, kefir, water kefir, fermented sodas and other creations in my hands on fermentation classes.
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About
This seasonal hands on workshop, shows you how to pickle safely, using a water bath canner.
We’ll discuss the key criteria for deciding on what product in what package. I’ll also touch on what to look for to know when it is no longer good.
Join us for a flavourful adventure! Discover the art of miso-making in Halifax
This workshop is twofold. It brings together popularized scientific notions of the microbial flora that inhabit us and teaches fermentation, an ancestral conservation method that adds added value through the presence of lactic acid bacteria
Bioresource Engineering : Advanced topics in food and fermentation engineering are covered, including brewing, bioreactor design and control and microbial kinetics.
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