Ancient Art of Fermentation

Come learn the ancient art of wild fermentation at the market! It’s a simple way to preserve food, harvest local probiotics, spread food cultures, and get creative with your food. In this short introductory class, Andrew Cobb and you will cover the basics of the fermentation, taste homemade ferments, and get your hands dirty starting sauerkraut, fruit kimchi, and garlic carrots. Your gut is already thanking you. The class is based on the teachings of Sandor Katz’ book Wild Fermentation, an essential reference for budding home fermenters.

FREE – 20-minute demos at 8:30/9:30/10: 30 am

For more information, visit urbanharvest.org.