1000 Fillmore Road, State College, PA 16803

Fermentation Fundamentals

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Discover how simple foods can be transformed into delicious and nutrient
dense creations using fermentation. Participants will make kimchi and
sauerkraut using Windswept Farm produce and then learn how to make
cultured butter and crème fraiche. There will be discussions and tastings of
kombucha and miso, with fermented snacks along the way.