At this class, we will be diving in head first to the world of fermentation. Tonight’s class covers the basics of fermenting with brine (Beet Kvass) and fermenting with just salt (Kimchi). This class is about chasing flavour! And bringing home the probiotics.
Expect to chat about gut health, the role of the microbiome; learn a bit of history about fermentation from the world over. Everyone will leave with two jars in hand, and confidence to continue on this fermenting journey dreaming up their own personalized concoctions!
THIS IS A PRIVATE CLASS.
Interested in hosting a similar class for your group or wellness team? Get in touch!