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Natural Fermentation

Learn how to make enzyme-rich sauerkraut, kimchee, and tempeh from dried beans in this demonstration class. You'll also learn to prepare, feed, and use a sourdough starter for easy waffles and more. Registered Dietitian Sonja Max has been fermenting food for over seven years. Students will take home a small jar of sauerkraut or kimchee and some sourdough starter.  

Dates:February 18, 2014 Check for other dates
Meets:Tu : 6:30 PM - 9:00 PM
Location:Downtown Co-op Connection Building
Instructor:Sonja Max

Notes:Please refrain from wearing strong perfumes and colognes to cooking classes. Thank you!

Sorry, this course is inactive. Please contact our office to see if it will be reinstated, or if alternative classes are available.

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