Fermentation transforms everyday ingredients into living, flavorful foods and drinks. In this hands-on workshop, explore how microbes turn milk into yogurt and kefir, cabbage into sauerkraut, and fruit and honey into cider or mead. Learn the science, safety, and traditions behind fermentation, and craft your own small-batch sauerkraut or cider starter to take home and watch ferment before your eyes.

We will link to the Garrett College website as soon as the spring course registration is available.