Preserved's fermentation workshop covers the lacto-fermentation process behind kimchi and the symbiotic culture of bacteria and yeast (SCOBY) method behind kombucha, giving participants hands-on experience with both techniques and a clear understanding of what is happening at a microbial level so the process can be successfully replicated at home. Everyone leaves with a jar of finished kimchi and a bottled kombucha they made during the session plus the starter culture to continue. All ingredients and jars are provided.
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Today
Fermentation Workshop: Kimchi and Kombucha runs for 2 hours and 30 minutes.
No prior experience needed. This class is designed for complete beginners.
No prior experience needed. Most people attending are complete beginners.
Fermentation Workshop: Kimchi and Kombucha is priced at $125. Book directly through the studio's website.
5540 College Ave, Oakland, CA