Fermentation Basics

Name of facilitator: kirstin

E-mail: kirstin@resist.ca Phone: 612.729.2261

Course description: We’ll cover a bit about the history, science, and health benefits of fermentation and make a variety of fermented foods and drinks. The class topics will be catered toward whatever people participating want to learn about. Some things we’ve made in the past include miso, tempeh, hot sauce, beer, wine, mead, kombucha, sauerkraut, kimchi, sourdough bread, yogurt, and ginger beer. People who have taken the class before are welcome again, and everyone is encouraged to share their knowledge and experience.

Class Time: Saturdays, 2pm-4pm

Class Dates: February 21 – April 25, 2009

Place: 3036 Longfellow Avenue, Minneapolis

Class size: Minimum ____5_____ Maximum __25_______

What experience do you bring to this class? I first became interested in fermentation while working in New Orleans after Hurricane Katrina, brewing and using a solution of micro-organisms to remove toxic molds from people’s houses. I’ve done a lot of experimenting since then and am excited to share my experience and get other people interested in fermenting.