“Fermentation” creates “superfoods” celebrated around the world for their health benefits (digestive tonics, probiotic, antioxidant rich). You will learn how to make Kombucha (fermented tea), Sauerkraut (lacto fermented cabbage), Kim-chee (Korean fermented vegetables), Kefir (milk and water), Rejuvelac (fermented grains), and vinegars. The day is hands-on with lots of tastings and a special making session and you can take home some culture or scoby. Get empowered by master fermentistas Gaby and Hans!