Explore different perspectives and approaches to fermenting foods to create new and complex flavors. We will taste a variety of ferments and start ferments to take home.

Topics covered, but not limited to:

* Fermenting vegetables and fruits

* Seasonal ferments

* Working with food scraps and what is available

An assortment of fermented snacks will be provided for snacking and sampling during the class.

Students should bring their own knife, cutting board, and three jars.

May 6th- 12:30-5:30 Central Time Zone

Teacher Instagram: @soireeleone