Basics of Fermentation – Back to the Future to the Past

Sourdough, kefir grain, vinegar, kombucha


As you may have read in the New York Times last week, ferments are a culinary trend for 2013.  I assume they meant 2013 BC, but you’ll have to read the article to be sure.  Frankly, I don’t care if people explore fermentation because they like how fermented things taste, because they are curious about our relationship with microorganisms or because they want to improve their all-important gut bacteria.  I’m just happy that this “trend” may bring our insane bacteriaphobia to a rapid halt.

To that end, I’ll be teaching a class on the basics of fermentation.  We’ll definitely see how to make a few favorites:  lacto-pickles, kombucha, kefir, sourdough and depending on time, we’ll try some kimchi, sauerkraut, vinegar and/or natural sodas.  This will be a hands-on workshop.  We’ll talk delicious bacteria, taste various ferments, make a couple things and everyone will leave with a culture or a ferment, but no promises on what you’ll end up with.

For now, please email me at to attend.  I hate that Eventbrite fees cost me an extra attendee and you an extra 10%+, so we’re going the honor system here.  Please know that if you don’t show up when you RSVP, you cost me $10 bucks. I’m not making any money from these classes, I’m just covering my costs, so please, please, please come if you say you will be there.

Indy Hall has been kind enough to let me host this class there!  You do NOT need to be an Indy Hall member to attend, although being an Indy Hall member is awesome, so feel free to join if you want to!

Can’t wait to see you there!

  • What: Fermentation Basics, $10 per person
  • Where: Indy Hall, 20 N. 3rd Street.
  • When: January 27th, 12pm
  • Who: I’m hosting (, hopefully you’re attending!