Event

Fermentation 101 Workshop

Make your own delicious Sauerkraut at a hands-on workshop with Wakan Burrows. It's an easy, fun, connective process of collaborating with naturally occurring microscopic bacteria and cabbage; preserving the food and leaving it more nutritious as well as more supportive of digestive health, immune function, and overall well being.

Our instructor, Wakan Burrows, started fermenting during August of 2010 in preparation for one of Earth's greatest art festivals, Burning Man, in the harsh Black Rock Desert of Nevada. With the books Wild Fermentation and The Art Of 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, some sourdough bread, and lots of fermented rice and lentils(dosas).