Fermentation Station 101

Saturday, July 11: 9:00 AM - Noon

Fermentation is an ancient food practice found worldwide that allows humans to safely preserve food for seasons of scarcity. In the process, flavors are transformed and nutrients are made more bio-available for our bodies to digest. In this class, we will explore two beginner’s ferments: kombucha and sauerkraut. We’ll discuss the history, science, and process, and taste samples along the way.

  • Tuition: $64 per participant

  • Apply for a scholarship

  • Materials Fee: $15 (Paid to instructor)

  • Age / Ability Level: 14+, Beginner

  • Optional: Wide mouth mason jars

meet your instructor

Lynn Mullin has 15 years of experience as a teaching artist, with a master’s degree in community theater as a catalyst for social change. She is also a gardener, mother, and aspiring forager. She has been practicing fermentation for her household since her first kombucha SCOBY in college.