APRIL FERMENTATION CLASSES AND EVENTS
Vegetable Kvass Demo || Philly Farm and Food Fest || April 8 || Time TBD || Get tix here ||
Philly Farm and Food Fest is an extravaganza of all things local and delicious. There are local cheeses, local spirits and loads of local personality!
I’ll be sharing the process for making your best fermented kvass with seasonal vegetables (probably beets, but we’ll see what’s available!). Come get some samples and learn why fermented vegetables are so much better than even their excellent buzz would have you believe.
2 x Vegetable Fermentation at HandCrafted Party with The Clay Studio || The Clay Studio || April 22nd, 1-3pm || 1-3pm || Link to tix coming soon || Get your tix from the The Clay Studio ||
Get very excited about this class! We’ll be covering the basics of both direct salted (think kraut) and brined (think pickles) vegetable ferments at this collaborative, hands-on class. We’ll talk probiotics, health benefits, safety, ease and fun.
All participants will go home with pickle weights, handmade by The Clay Studio’s own Amy Simpson, a jar of brined veg and a jar of salted veg to ferment at home.
Kombucha Workshop || Fermentation Central (225 Chestnut) || April 29th || 12-2 || $35 ||
Making kombucha is easy, but understanding why and how this fermentation process works will give you the tools to have fun with booch experiments (while being totally safe) in your own kitchen. Ever had a question about the health of the SCOBY (or wonder what a SCOBY is in the first place?). Come on by to learn tips, tricks and techniques for making your best booch!
•Myths about kombucha (hint, if you’re not adding ’em, it ain’t probiotic!)
•Single batch brew
AND everyone will go home with their own jar of kombucha to ferment, complete with a healthy SCOBY.