Fermented Foods at Home

About this class

Explore the flavors and science of fermentation by making classic kimchi, sauerkraut, and a quick water kefir in this afternoon class in the South Bay. The instructor explains how salt concentration, anaerobic environments, and time convert fresh vegetables into probiotic-rich fermented foods, and walks you through troubleshooting and storage. You leave with jars of all three ferments plus a detailed recipe guide.