In this new course we will mix a few classics with new recipes. In a practical session we will make a seasonal kimchi to take home and we will demonstrate how to make miso with tasting of a soy-free miso and give instructions for making your own miso at home. We will introduce the concept of second fermentation with kombucha and have unusual kombuchas to taste and show you how to make a dairy-free kefir with coconut milk. We will introduce new recipes and dishes with fermented vegetables (e.g. fermented hummus with Butternut squash or beet root). There will be lots of tastings throughout the day and a  miso sample and some cultures can be taken home.