Offered: October 8, 10am - 4pm
Location: Commonweal Garden
Insructors: Luke Regalbuto and Maggie Levinger

Connect to local food on a microscopic level with fermentation: the ancient practice of preserving and enhancing food by way of a simple dance with nature.

Anyone can safely ferment foods at home. In this class we will learn how human culture and civilization are linked to fermentation, get a glimpse at practices around the world, and soak up an overview of the phenomenal health-giving properties of cultured foods.

Most importantly, we will cover fundamental techniques for fermenting vegetables and beverages with a focus on spontaneous fermentation. We will taste delicious examples of fermented foods.

You will leave class with:
-straightforward information on how to safely and easily ferment foods at home
-knowledge of the history and benefits of fermented foods
-your own just-made sauerkraut and/or brined vegetables

Bring a a bag lunch, clean kitchen towel, note-taking materials, a small dish and fork for tasting, and an apron if you wish to keep your clothes clean (though we won’t be overly messy).

Workshop Fees

Material costs are included in workshop fees.

$95 per person
$85 per person if you register with a friend

Multilple Re-skilling Class Discount
If you register for 2 or more re-skilling classes at the same time pay $85 for this class.

Registration

Pre-registration is necessary to hold your space and to allow the instructor to adequately preapare course materials. We recommend that you register as early as possible, as many classes fill up in advance. Classes may be cancelled if the minimum number of participants is not met one week prior to the class. Given the hands-on nature of these classes, there is a maximum 12-15 participants.

COURSE IS CLOSED

Refunds
Cancellations up to 1 week before the course begins will be refunded, excluding a $25 processing fee.
No refunds are given after that date.

For questions or additional information,
email us or call 415-868-9681

Instructors: Maggie Levinger and Luke Regalbuto 

Maggie and Luke are food lovers and preservation hobbyists. Keen interest in old methods of food preservation and years of exploration with fermentation led them on a long journey from Ireland to Ukraine in search of traditional preservation techniques still in use. In spring 2010, they returned home and started Wild West Ferments, a fermented food and beverage business based out of West Marin. They have initiated kraut collectives in their community and taught courses in food preservation and fermentation through RDI, UC Cooperative Extension, and the Northern California Women’s Herbal Symposium.

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