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Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohol, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi, and many other delicious foods we love are the products of fermentation. Cheryl Paswater will cover the basic science behind making kombucha and teach you how to make it yourself. All participants will take home a starter kit!
