Instructor: Trevor Ring, Community Cultures
Kombucha 101: Mon., Jan. 18 | 7 – 8:15 p.m.
Water Kefir and Wild Soda: Mon., Feb. 15 | 7 – 8:15 p.m.
Introduction to Sauerkraut: Mon., March 8 | 7 – 8 p.m.
Easy Kimchi: Mon., March 22 | 7 – 8:30 p.m.
Miso and Koji: Mon., April 12 | 7 – 8:15 p.m.
Full series: $95 members | $100 nonmembers
Live webinar through Zoom
Kombucha 101 – Start off the New Year by learning how to make your own kombucha, a probiotic bubbly tea! Trevor will guide you through the simple process of creating the beverage at home, while teaching you about its culture, history and the best ways to infuse delicious flavors and attain optimal carbonation.
Water Kefir and Wild Soda – There are so many ways to make fun fermented beverages beyond kombucha. This class explores the possibilities with water kefir, a starter culture made up of tiny crystal-like structures, and wild soda by utilizing wild yeast on fruit. Learn about creative flavorings and find confidence in turning nearly anything into a carbonated beverage!
Intro to Fermentation with Sauerkraut – Fermenting your own vegetables is one of the best gateways to understand the process of fermentation. This virtual workshop covers a broad overview of fermentation, and engages participants by offering information about the cultural significance and potential health benefits of fermented vegetables. Trevor will guide you virtually to ensure you can successfully ferment vegetables at home with confidence and creativity.
Easy Kimchi – Kimchi has a rich tradition of culture. Learn about the significance of kimchi in Korean culture while you make a batch of kimchi at home in a virtual community. Expect lots of fun chopping and discussion before you walk away with a new appreciation for kimchi!
Miso and Koji – Miso is a Japanese fermented bean paste that is very versatile, flavorful and microbially rich. This introductory class will give you the confidence to make miso at home, while giving you an understanding of koji, a molded grain and key ingredient in miso. You’re encouraged to get your hands dirty, mashing beans alongside Trevor, and to explore the numerous creative ways of crafting flavors through miso.