Living Cultures:
Make your own Sauerkraut and Kombucha!
January 29, 2:00 – 4:30 PM

Fermenting your own vegetables is delicious, easy, and safe, not to mention phenomenally nutritious. In this hands-on workshop we will go over the historical importance of fermentation, review the health benefits of cultured
foods, and cover fundamental
techniques for fermenting vegetables and kombucha. We will also taste delicious examples of fermented foods.
Join us to connect with your food on a microscopic level and take part in an ancient tradition of food preservation.
You will leave the workshop with:
* hands-on experience and clear information on how to safely and easily ferment foods at home;
* an overview of the history and health benefits of fermented foods;
* a jar of your own fresh-made sauerkraut.
We won’t be too messy, but bring an apron or suitable clothes, as well as a cutting board and a good knife for chopping.
To register, please contact Sohrob at snabatian@gmail.com. Class size is limited to eight.
Directions: The workshop will be in Mill Valley-directions sent upon registration.
Fee: $20.