Fermenting I and II with Linda Cox

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Fermenting I. In the Introductory Class, Linda teaches the basics of fermenting, including a brief history of anaerobic fermentation. She focuses on sauerkraut, which is the oldest known traditionally fermented vegetable, and one of the most healing and nutritious probiotic vegetables.

The class provides the foundation necessary to understand the principles   and the process, empowering each individual to create successful   ferments from the very first batch.

This class includes the teaching, the demonstration, students preparing their own sauerkraut, and a question and answer period.

Fermenting II. In the Advanced Class, Linda moves beyond the basics to how to mix brine, demonstrating a variety of different fermenting applications, including dairy, grains, fruit, and vegetables. Beet kvass, kefir, granola, lemons, carrots, garlic, dosa, ice cream, and a medley of leeks, sunchokes, and peppers. A wonderful smorgasbord of delectible foods to enjoy!

Whenever possible, we encourage you to attend a live class in your local community. Viewing a video, while valuable, lacks the interactions and participation that occur in a group setting. We have prepared these video classes to support individuals without access to a community resource.
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Fermenting I and II with Linda Cox

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You'll be charged US$197.