The Magic of Fermentation

In this day-long workshop, we will discuss and taste all sorts of fermented foods and beverages such as kefir and kombucha. We will use miso to create a simple soup, homemade yogurt to make tzatziki and sauerkraut to make a Veggie Reuben like you have never tasted. Each student will make sauerkraut, a seasonal vegetable pickle using a salt brine, a spicy cabbage kimchi with greens, and your own batch of yogurt to take home. Get inspired and become a fermentista; it is fun and easy, not to mention healthy and delectable!

Fermented foods are good for us—providing us with better health and wellbeing. Many foods and beverages you probably already consume are fermented like chocolate, yogurt, sauerkraut, coffee, tea, alcohol, even vanilla beans. This age-old process is easy to do and requires no special equipment. Why should we ferment our vegetables? Because fermented vegetables are preserved without heat and vinegar retaining their vitamins, enzymes, and minerals. Some of the benefits of fermented foods are: aids digestion; nutrients are more readily available; helps to support the immune system and no chemical preservatives are needed.

Bring an apron, kitchen knives (chef and paring), to-go mug or drinking jar) and a sturdy basket or box to carry your goodies home.

Class cost includes materials and use of tools during class. Registration required. Class minimum is 3 and maximum is 10.

Click here to register https://www.ticketleap.events/tickets/ozarkfolkcenter/the-magic-of-fermentation-559609430

Lodging is available in the park at our Cabins at Dry Creek, newly remodeled duplex-style hotel rooms. There is a Folk School discount for students booking more than 3 days. Call the Cabins office at 800-264-3655 to book with the discount. To book rooms for less than 3 days go to OzarkFolkCenter.com