Instructor: Trevor Ring | Community Cultures
Thursdays: May 25, June 29, July 27, Aug. 31 | 6 - 8 p.m.
Full series: $210 members | $230 nonmembers
Hands-on class hosted at Botany Hall Kitchen

May 25: Fermentation: Kraut and Kimchi
Enter the world of microbes in this introductory class! You will learn about the nutritional, cultural, historical and flavorful components of fermenting vegetables safely in your home. This is a great class to help you understand the significance of fermentation and how to troubleshoot the simple process of making sauerkraut and kimchi. We will appreciate the traditions of Korea, such as the gathering of people to make large batches of kimchi (gimjang). Walk away with new knowledge, a broader understanding of fermentation, and a jar of each to enjoy at home!  

June 29: Fermentation: Fermented Bubbly Beverages
Have you been wanting to make your own kombucha or other bubbly beverages at home? This class will dive into the different approaches for making "non-alcoholic" (under 1% alcohol) fermented beverages, such as kombucha, tibicos (water kefir), and wild soda. Walk away with starter cultures and beverages to ferment and carbonate at home!

July 27: Fermentation: Pickled Garden Goods
In this class we will dive into lacto-fermented pickles by preserving locally-sourced produce and Phipps-grown produce right on site! Starting with a tour of the edible garden, we will harvest a variety of ingredients to ferment and preserve. Leave the class with a couple jars to ferment at home and the confidence to ferment a variety of vegetables.  

Aug. 31: Fermentation: Hawaiian Ferments
Taking inspiration from Phipps' Hawaii exhibit, this class dives into preserving ingredients native to Hawaii. We'll explore the process of making poi (a traditional fermented dish from the taro root) and fermenting fruits native to Hawaii. Participants will walk away with ferments to bring home and learn about the different approaches for fermenting ingredients native to Hawaii.