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Fun with Fermentation 4 week SeriesFermentation is an ancient preservation technique that transforms ordinary ingredients into nutrient-dense, probiotic-rich foods. In this immersive series of classes, participants will explore the science and art behind fermentation, learning how to cultivate beneficial bacteria that enhance flavor, improve digestion, and boost overall health.
Through hands-on demonstrations and in-depth discussions, students will discover the transformative power of fermentation while gaining the skills needed to confidently create a variety of fermented foods at home.
Listed are the dates and times of each class: Each are $20/Class as they include samples and take aways in each class. Option to purchase additional starters or Kits.
What You Will Learn:
•Step-by-step techniques for fermenting a variety of foods and beverages, including vegetables, dairy, grains, and more.
•Best practices for maintaining safety and preventing contamination and tips and tricks to make your fermentation successful.
April 3 @ 7:00 PM
Sauerkraut – Made by fermenting cabbage with salt, sauerkraut is loaded with probiotics that promote a healthy gut microbiome. It’s rich in fiber, vitamins C and K, and antioxidants that support digestion, strengthen immunity, and reduce inflammation.
Fire Cider – A potent tonic crafted from apple cider vinegar infused with garlic, ginger, horseradish, and other immune-boosting herbs. Fire cider is renowned for its ability to improve circulation, fight infections, and alleviate cold and flu symptoms.
Apple Cider Vinegar (ACV) – Raw, unfiltered ACV contains beneficial enzymes and acetic acid, which support digestion, regulate blood sugar, and promote a balanced pH in the body. Its antimicrobial properties make it a versatile health tonic.
April 10 @ 7:00 PM
Yogurt – Fermented dairy teeming with live cultures that enhance gut health, strengthen immunity, and support bone health due to its high calcium content. Yogurt is also a source of protein and probiotics that aid digestion and nutrient absorption.
Cheese – Fermented dairy that offers a variety of probiotics depending on the type and aging process. Cheese is a rich source of calcium, protein, and beneficial bacteria that can contribute to gut health, though its benefits depend on the type and quality of fermentation.
April 17 @ 6:00 PM
Sourdough – A fermented bread made using wild yeast and lactic acid bacteria, sourdough is easier to digest than conventional bread due to its natural breakdown of gluten. It also has a lower glycemic index, making it a better option for blood sugar control.
April 24 @ 6:00 PM
Kombucha – A fizzy, probiotic-rich tea fermented with a symbiotic culture of bacteria and yeast (SCOBY). Kombucha is praised for its detoxifying properties, its ability to support liver health, and its positive impact on digestion and energy levels.
Why Learn Fermentation?
By mastering the art of fermentation, you’ll not only gain the ability to create delicious and nutrient-rich foods, but also improve your overall well-being. Fermented foods contribute to a balanced microbiome, supporting immune function, mental clarity, and sustained energy. Learning fermentation empowers individuals to reduce food waste, save money, and reconnect with traditional food preservation methods. Whether you’re looking to boost your health, explore culinary creativity, or develop self-sufficiency in the kitchen, this class will provide you with the knowledge and confidence to make fermented foods a regular part of your lifestyle.
For any questions please reach out to me at (937)475-2043
We look forward to growing with you.
Naturally By Nature
The Mini Mercantile
Kissed By The Earth
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Event Venue & Nearby Stays
121 West Main Street , Hillsboro, OH, United States, Ohio 45133
