Class: Fall Fermentation. Photo by Rebecca Bullene.
Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation. In this course we will cover the basic science behind some of our favorite ferments, why it’s good for you, and we’ll teach you how to make it yourself.
|Dates:||October 21, 2018 Check for other dates|
|Meets:||Su from 10:30 AM to 12:30 PM|
|Location:||Administration Building Classroom 123|
|Member Fee:||$ 38.00|
|Nonmember Fee:||$ 42.00|
|Materials Charge:||$ 15.00|
|Notes:||Please bring this confirmation for Garden admission. The Security Guard in the lobby of the Administration Bldg. at 1000 Washington Avenue will direct you to your classroom|
Sorry, we are no longer accepting registrations for this course. Please contact our office to find out if it will be rescheduled, or if alternative classes are available.
If you have questions about your online registration, please call us at 718-623-7220 or email firstname.lastname@example.org