"Fermentation" is the new buzz word in food circles. This course puts it into practice. Cultured foods are "superfoods" celebrated around the world for their health benefits (digestive tonics, probiotic, antioxidant rich). They are delicious and easy to create. Among the recipes we will cover in class are Kombucha (fermented tea), Sauerkraut (lacto fermented cabbage), Kim-chee (Korean fermented vegetables), Kefir (fermented dairy drink), Water Kefir and Rejuvlac (fermented grains). The class is hands-on with lots of tastings and making sessions and you can take home some culture or scoby. Sources for the various cultures will be given.