Learn all about fermented foods and how to make your own. What are they? What are the benefits of fermented foods?
This beginner level workshop will go over the science behind fermentation so that participants leave with an adaptable set of knowledge on how it works. We will discuss how it can be applied to all sorts of daily encounters with probiotics, including soda (such as ginger beer), sauerkraut, rejuvelac, kimchi, cheese, and bread.
The hands-on portion of the class will use sauerkraut as the main demonstration of fermentation processes. Participants will make their own batch of sauerkraut with different variations and feedback from the instructor. You will also leave with resources for future exploration and tips on how to spot fermentation that needs troubleshooting. Bring your notebook and a 0.5L glass jar and fill it up at this workshop!
About the Instructor
Silvia Di Blasio, CCDP is an experienced certified life and career coach with a special passion for food sovereignty. Apart from her usual work, Silvia teaches many food skills workshops around Vancouver from meal planning to home-made food from scratch to food preservation methods. Silvia is also a permaculture practitioner, teacher, and consultant.
UBC Farm 3461 Ross Drive
Date and Time
Saturday, June 10 | 2:00 – 5:00pm (3 hours)
$45 ($38 for registered students — valid student ID is required) + GST