Preserve the harvest, strengthen digestion and immunity, and create intriguing flavors in the kitchen by learning the simple art of fermentation. This class is suitable for beginners and those who are already fermenting. The workshop will start with basic wild fermentation and move on to various methods of fermenting with a culture. Everyone will make a simple condiment using seasonal vegetables to ferment at home. Please bring a knife and cutting board.

Instructor Nishanga Bliss is a licensed acupuncturist who has worked in the holistic health field for over 20 years. She lives in Berkeley where she grows, cooks, ferments, savors, teaches and writes about sustainable food.

The cost of this workshop is $35. Please register at the website below.