Classes are for students 18+ unless otherwise noted.
Fees are for one adult and one child unless otherwise noted. Please register under adult’s name.
Classes for high school students
Make dilly beans, sauerkraut, and kimchi as you learn all about fermentation. Not only does fermentation have the power to make plants safer to consume and more nutritious, but it also enhances the flavor, aroma, and texture of food. We’ll taste a few samples, and then talk about what fermentation is, go over a very brief history, and get an overview of the microbes involved. We will discuss how foods can be transformed by fermentation and how to ensure that we are fermenting safely. There will be time to make each fermented item and brainstorm fun ways to use them.
Alex Lewin is the author of "Real Food Fermentation, Revised and Expanded: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen", and the co-author of "Kombucha, Kefir, and Beyond".
Alex’s interests include food, health and wellness, fitness, computers, music, and two-wheeled vehicles. He has studied at Harvard, the Cambridge School of Culinary Arts, and the Institute for Integrative Nutrition. He seeks to create a healthier and tastier world by spreading the good news about fermentation and real food.
Alex Lewin
