In this class, students will create their own kombucha, beet / fruit kvass, probiotic soda, and Jun (a honey based ferment) using locally foraged or easy to acquire ingredients. Topics like food safety and troubleshooting these ferments will be covered alongside the basic principles of crafting a fermented drink. For those interested, a class on Fermenting Basics will be held in the morning prior to this course.

Materials: All materials will be provided and glass jars to take home the fermented beverages will be provided through the material fee.