- When + Where + Who -
Saturday April 2nd, from 11 am to 3 pm. It will take place at Eva Kosmas Flores' home in northeast Portland, Oregon, where she and Christiann Koepke will co-host. Class size is limited to 10 attendees.
- What You'll Learn -
Attendees will learn the science and techniques behind fermenting foods to enhance their flavors, shelf-life, and nutritive qualities. You will gets hands-on experience in making sauerkraut, kefir, jun, and kombucha.
- What is Included -
A seasonal long table lunch filled with a wide array of fermented foods and drinks, a print out of course material with recipes, assorted gifts from local vendors, as well as kefir grains, a kombucha mother, sauerkraut, and a fermentation vessel to take home.
- Registration Fee -
$169 for this session
$450 for the first three sessions of 2016
Registration is non-refundable.