Taught By Amanda Feifer of Phickle.com
This class is called “Food Fermentation Basics” because we will aim to dip a toe into the world of tasty ferments, learn about some basic principles, and eat deliciousness. We will cover some basics like:
- “Will I die from eating ferments?” (spoiler alert: no)
- “What kind of special equipment do I need to ferment?” (spoiler alert: none)
- "How can I make some of the simplest, fastest, most delicious ferments in the world without fear?"
In this class, we will cover lacto-fermented pickles (no hot stove necessary), an easier-than-yogurt yogurt, and your basic sourdough starter. We’ll taste finished versions of all of these foods fermented in my very own South Philly rowhome and learn the process for making them all at home yourself.
