We're coming up and cannot wait. A fermentation overview, why bother to do it at all and how to do it with confidence. We'll make a batch of kraut together and then fill your jars to take home to ferment there; do a brined vegie and end the session showing and discussing the ins and outs of all of the SCOBYs. (milk kefir, Jun, Kombucha and water kefir)
Book, jars, fermenting kits, and SCOBYs available.