It's Alive! The Art of Fermenting Vegetables Class, Saturday, August 11, 2018. 1 - 3:30 pm
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It's Alive! The Art of Fermenting Vegetables Class, Saturday, August 11, 2018. 1 - 3:30 pm

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Class Description:

     Fermentation is an ancestral form of food preservation and learning this time honored skill has many health benefits for the body, particularly intestinal health. This class will benefit beginners looking to get in to the craft as well as experienced fermentistas. Topics covered will include the use of salt, how and why it preserves food safely, understanding the use of salt water brine solutions, vegetable combinations, how spice blends can enhance the flavor of fermented foods, and more! Students will leave with a simple ferment they've started themselves as well as a their own copy of Fermented Vegetables (a beautiful book with a $25 value)

About the Instructor:

     Bethany Staffieri is certified as a Western Medicine Herbalist, a Certified Naturalist, Ancestral Skills and Wild Foods Forager, and has a BFA in Art from the Academy of Art in San Francisco, CA. Bethany loves to create and share delicious homemade food. She has been fermenting vegetables and teaching the craft for the past five years in the Humbolt area through the Arcata CoOp Community Kitchen and Humbolt State University's OhSNAP program.


Instructor: Vegetable Fermentation guru and certified herabalist, Bethany Staffieri

Date and Time: 08/11/2018, 1-3:30 PM

Location: The Beverage People Classroom, 1845 Piner Rd Suite D, Santa Rosa, CA 95403

The price of this class includes a copy of Fermented Vegetables to take home with you!


Please take note of our REFUND POLICY: No cash refunds will be given with less than 14 days notice from the student. Please be considerate of the work required of our instructors to make these classes possible. If we deem it necessary to cancel the class, cash refunds will be provided to all students. In the event our advertised instructor is not available on the day of class, another proficient instructor may be substituted.

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