Fermentation, with Jeremy Ogusky


Interested in making sauerkraut and kimchi? Did you know the same principles apply to fermenting all kinds of vegetables, and even grains? Come learn to ferment, and you'll go home ready to explore and create living foods. This comprehensive class will cover everything you need to start fermenting: ingredients, philosophy, preparation, and a community of fermentation enthusiasts! Each participant will take home a pint jar of fermenting cabbage—which will eventually become sauerkraut— along with the knowledge and confidence to explore fermentation projects at home.


  • General Public: $25.00



Meets at Boston University: 808 Commonwealth Ave., Kitchen, Room 116 from 6:00 pm to 8:30 pm on Thursday, October 27, 2016 (1 meeting)