The Art of Fermentation – Phoenix

Most of us enjoy some sort of fermented food every day without even realizing it. Such everyday staples as bread, coffee, pickles, beer, cheese, and yogurt are all transformed, at some point during their production by microscopic organisms. Such fermentation adds to the life of the food and enhances their flavors.

In this class, fermentation specialist Kelly Liston, will share her considerable knowledge about the history of fermented foods and the many benefits of including them in your daily diet. You will learn what is needed to make fermented foods at home plus simple recipes that you can easily make in your own kitchen.

You will go home with a handy reference handout and numerous recipes to get you started. Plus, there will be some fun sampling of some of Kelly’s fermented favorites.