Learn all about one of the oldest and tastiest food preservation methods on the planet – Fermentation! We’ll reference Sandor Ellix Katz’s award-winning “cookbook” The Art of Fermentation as we taste and learn about sour pickles, sauerkraut, miso, kimchi, and other delicious ferments from around the world. You will learn the difference between dry-salting and brining as we mix our ingredients to make our very own ferments.
