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18 Reasons: Intro to Fermentation: Kombucha and Kimchi
January 27 @ 6:30 pm - 9:00 pm
A lecture and hands-on class experience. Guests will participate in a tasting of a variety of seasonal ferments and take home two fermentation projects.
Are you spending a lot of money on bottles of kombucha, or artisanal kimchi and sauerkraut? Perhaps you’re curious about boosting your digestive and immune health with more fermented foods? You can learn how to crack the code of making fermented foods at home and bring a whole new dimension of flavor into your cooking and eating with this empowering hands-on class, led by our long-time fermentation instructor, Nishanga!
Class begins with a short lecture on the history, science, and health benefits of fermentation, includes a demo and tasting of fermented foods and their use in recipes. Class will conclude with hands-on projects: each participant will make a batch of kimchi and receive a kombucha SCOBY to take home and ferment.
This menu contains the following common allergens: soy. If you have allergies or dietary restrictions please e-mail us at firstname.lastname@example.org before purchasing a ticket.
Dr. Nishanga Bliss, D.Sc., L.Ac. has been practicing in the holistic health field for over 20 years. She is an acupuncturist, herbalist, integrative nutritionist, and assistant professor of Chinese medicine at the Acupuncture and Integrative Medicine College in Berkeley, California where she grows, cooks, ferments, savors, teaches and writes about sustainable food. Visit her blog athttp://gastronicity.blogspot.com. She is the author of the Real Food All Year: Eating Seasonal Whole Foods for Optimal Health and All-Day Energy from New Harbinger Press.