You will learn the basics of kombucha fermentation as well as flavouring and bottling.
DurationConnect With Your Local Community And Learn To Make Kombucha!
About Nu
Join us for a hands-on fermentation workshop with chef Brad Hendrickson. Learn practical techniques and take home your own creation and kit!
Learn how to safely preserve the summer harvest. This hands-on workshop guides you through the steps of canning seasonal produce.
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...
This a detailed class that walks through the basics of canning with a focus on the whys of a “canning” recipe. This is a great beginner or refresher course on canning.
Join Chef Andrea Potter as she leads us through some basic fermentation processes to make healthy, probiotic pickles- without the fuss of canning!
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