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    Fermented Foods

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    Event description

    Learn how to make classic sauerkraut, kimchi, beet kvass and other veggie ferments. Get your head around the magic of SCOBYs for Kombucha, grains for Kefir, mothers for vinegar and take some starters home. You’ll also learn how to make simple, tasty, traditional raw cheeses.Tutors: Trish Allen & Marianna Van Ginkel

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