All classes at Fermentation Central include snacks and samples and something fun to take home. Newsletter subscribers get a jump on many classes. Sign up for discounts and previews!
MARCH 2019 FERMENTATION CLASSES AND EVENTS
Saturday 3/9: Non-Dairy Vegan-stravaganza \\ Fermentation Central \\ Old City\\ 12-2:30 \\ Tix Here
Love that coconut yogurt but hate the price tag? Crave that vegan cheese but want to know how to DIY? Join me for an afternoon of vegan (non)dairy, focused on the fermentation process and the delicious probiotics treats it produces.
Well cover options, required and optional additions and how to make the fermenty things needed to kickstart fermentation in a wannabe dairy ferment.
All Phickle classes are hands on. Everyone will take home a jar of coconut yogurt to ferment at home.
TL;DR Vegan non-dairy, including not-yogurt and not-cheese will be eaten and enjoyed. You’ll learn to make both at home with minimal equipment and expense.
Tuesday, 3/12: Kombucha \\ Fermentation Central \\ Old City \\ 6:30-8:30 \\ Tix Here
Kombucha is a delicious fermented tea beverage that’s been sweeping the nation for years now. Making kombucha is easy! In this session, we’ll cover basic techniques and give you an understanding of why and how this fermentation process works. We’ll also talk about bottling, flavoring, fizz and the best way to make your kombucha taste the way you want it to taste! We’ll discuss how to best care for your kombucha culture (SCOBY), problems you may encounter along the way and how to deal with them and we’ll debunk some myths about what this mystical brew really “does.”
This class will cover:
•Single batch brew
Everyone will go home with a SCOBY, kombucha to ferment at home, a reusable bottle of flavored kombucha on which to do secondary fermentation at home.
Saturday, March 16th: Dairy Love: Yogurt, Sour Cream and Cultured Butter // Fermentation Central // 11am-2pm // Tix Here //
Do you crave those good ol’ creamy probiotics? We’ll cover mesophilic and thermophilic yogurts and we’ll make some cultured butter, learn the path to the world’s best tasting sour cream (personal opinion. But I’m right).
One bite of tangy and probiotic homemade yogurt and it’s not hard to figure out why humans have been making it for thousands of years. In this class, we’ll cover the basics of making yogurt with incubation (thermophilic) with and without special equipment, and yogurt that sets at room temperature on your countertop (mesophilic)! You’ll have the chance to experience how microbial differences impact texture and just about everything else in the yogurt-making process.
Everyone will leave with a a jar of mesophilic yogurt-in-the-making to ferment at home, plus a bit of cultured butter or some sour cream and you’ll have the option to take some of the leftover yogurts home as cultures for even more future batches (BYO containers for that!).
Snacks and fermented treats will be on hand for the sipping and chomping and samples of a wide variety of fermented dairy will be available for tasting.
Saturday, March 23: Veg Fermentation at The Clay Studio \\ Link to tix and details \\
I’m overjoyed to be back at the Clay studio again this year! Fermenting vegetables is so much more than just a fun way to preserve them. We’ll cover the basics of direct salted (i.e. kraut) and brined (i.e. pickles) vegetable. We’ll discuss equipment, salt, water, the vegetables themselves, food waste, health benefits, and best practices, and we’ll dive deep into the ways that understanding the basic science of this process will give you the freedom and confidence to push the boundaries of flavor that fermented vegetables can provide. During this hands-on single vegetable fermentation class, you will make and take own vegetable ferments, AND you’ll take home a beautiful handmade pickle weight crafted by Miki Palchick.
This class sells out early and is a TON of fun (rarely are my samples served from such beautiful, handmade bowls). Bring your hungry guts and your thirst for knowledge of microbial foods.
APRIL 2019 FERMENTATION CLASSES AND EVENTS
A weekend of Koji and Miso // Fermentation Central // April 12-14th // Tix and Details Soon
A FULL weekend of koji and miso exploration. So many details coming soon!
Saturday, April 20th // Kefir Squared // Fermentation Central // 12-2pm // Tix Soon
Come discover the joys of cultured, probiotic kefirs. Water kefir is a soda-like beverage made of magic and microbes (and a sneaky way to get probiotics into the sweet-tooth crowd). Its grains (culture) look like little crystals and multiply rapidly.
Milk kefir is a sour, drinking dairy beverage lauded as the cure for everything from digestive troubles to aging. I can’t vouch for that, but I can say that it’s been a healing food for me personally and that it’s tasty and a versatile ingredient to boot.
- Cultures – Caring for them and how they work
- Basics – recipes/how-tos and understanding fermentation
- How to use them – Getting the most out of your kefirs with recipes
- Troubleshooting – What can go wrong and how to fix it
Everyone will go home with a little of each culture and a jar of each to ferment.