Learn the benefits of fermentation, active bacteria, and how to make Sauerkraut at a hands-on workshop with Wakan Burrows. If you have a bumper crop of veggies, or know someone with excess, don't let any of the garden goodies go to waste! It's easy, fun, healthy, and gives you the ability to enjoy thosescrumptiousgarden veggies in winter. This workshop is for anyone interested in vegetable fermentation.
Wakan Burrows started fermenting vegetables in August 2010 in preparation for one of Earth's greatest art festivals, Burning Man, in the harsh Black Rock Desert of Nevada. With the book Wild Fermentation, by Sandor Elix Katz, he discovered the health benefits of preserving food through fermentation, the joy of putting it all together, as well as the wonderful flavors. He hasn't stopped fermenting since then, with over 50 batches of fermented vegetables, 40 batches of Kombucha, 20 batches of home-brew, and lots of fermented rice and lentils(dosas).He loves to share his ferments with friends and family, especially ones who have not experienced a living culture of bacteria, as the facial expressions and exclamations upon first taste, are priceless.
Sun People Workshop Room (View)
32 West 2nd Avenue, Suite 200
Spokane, WA 99201
|Minimum Age: 13|
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|