Fermentation…
What is it?
How does it work?
How long does it last?
What are the benefits?

In this 2-day course, we will cover fermentation topics ranging from beans & grains, vinegar making, vegetables, alcoholic drinks, and meat. Some products available 

Dates: January 14 & 15, 2023 from 9am-5pm

Cost of Class: $550.
Deposit to hold your spot: $300.
Remainder ($250) due by Tuesday January 3, 2023.

Course price includes: coffee, breakfast, & lunch on class days. A light dinner after class on the second day. If you need snacks in between two meals, please bring those with you.

**Participants are responsible for all travel and accommodations during class (see below for accommodation recommendations) However, there may be a ride available from the New Orleans or Baton Rouge area before or after the class.**

Day 1
Welcome, introductions
Introduction to fermentation
Fermenting grains and beans: buckwheat batter, sourdough starter
Lunch
Fermenting dairy: make yogurt, discuss cheese
Fermenting vegetables: make kraut to take home; start kimchi

Day 2
Check on ferments started on day 1
Alcoholic beverages: start blueberry mead
Beers and other alcohol from grains (Discussion)
Vinegar-making
Lunch
Finish making kimchi; start beet kvass
Fermenting meat and fish: Concepts, and start naem
Final questions
Dinner

Please email cree@bayousarahfarms.org for more information on how to sign up.