Making Your Favorite Foods by Fermentation
Foods like beer, cheese, yogurt, bread, sauerkraut, wine, and kombucha are all results of fermentation, a process carried out by tiny microorganisms: You set up the conditions, and your micro helpers do all the work to transform a starting product into the wonderful foods we all enjoy.
After initial discussion of the concepts involved, we will start fermenting and also sample fermented products. You’ll leave the class with the knowledge and confidence — as well as the key ingredient — to make your own sourdough bread.
Please bring a plastic or glass container to bring home some fermented fun!
Location
The Green House
Washington,
DC
20011
Neighborhood: Petworth
Address will be emailed upon registration.
Past event
Instructor
Matt Colombo is deeply interested in sustainable living and connecting with that which sustains him. He practices and teaches primitive/wilderness skills and self-sufficiency skills. He has taught food fermentation, acorn processing, and friction fire classes with KCDC and looks forward to sharing more knowledge and experience in 2017!