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SUMMARY:Wild Fermentation Workshop: Vinegars\, Lacto-Ferments & Kombucha (October 3rd\, 2026)
DESCRIPTION:Discover the timeless art of fermentation during this hands-on workshop designed for beginners and experienced home cooks alike. \nDuring the first two hours\, Chef Dyllan will guide you through the fundamentals of fermentation\, covering homemade vinegars\, lacto-fermentation\, and kombucha. You’ll learn the science behind each process\, proper food safety\, ingredient selection\, and practical techniques you can confidently recreate at home. \nThe final hour is a hands-on workshop where every participant will prepare their own seasonal lacto-ferment to take home. Along the way\, you’ll receive practical tips\, recipes\, and troubleshooting advice to help you continue fermenting with confidence. \nWhether you’re interested in preserving seasonal produce\, adding new flavors to your cooking\, or learning an age-old culinary tradition\, this workshop offers a fun\, approachable introduction to fermentation. \nWhat’s Included \n\nTwo-hour educational class\nInstruction on vinegars\, lacto-fermentation\, and kombucha\nOne-hour hands-on fermentation activity\nOne homemade lacto-ferment to take home\nRecipes and practical fermentation tips\n\nLimited to 15 participants for an engaging\, interactive experience. \nDate: October 3rd\nLocation: Wu Wei Farm – Nixa\, Missouri\nDuration: 3 Hours\nPrice: $35 per person\nCapacity: Limited to 15 guests
URL:https://wildfoodsbydyllan.com/event/wild-fermentation-workshop-vinegars-lacto-ferments-kombucha-october-3rd-2026/
CATEGORIES:Classes
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