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Sunday, April 5th | 9:00 AM – 1:00 PM | Only 6 Seats | $150
We’re demystifying the biology of flavor, from the spontaneous fermentation of crisp sauerkraut to the "back-slopping" science of home-cultured yogurt. You’ll explore how microbes and enzymes act as invisible chefs, transforming simple ingredients into nutrient-dense masterpieces. It’s a bright, social, and chef-led deep dive into the art of the ferment.
The Tasting Table: We’ll start with house-made yogurt, granola, and local NC jam, then refuel midday with whey bread, fresh kraut, and sparkling water kefir.
Hands-on & Demo: You’ll get your hands in the jars making sauerkraut and kombucha and peeling black garlic, followed by a live masterclass on the art of yogurt making.
The Science: A clear introduction to the four pillars of transformation: spontaneous fermentation (kraut), backslopping (yogurt), SCOBYs (kombucha), and enzymatic aging (black garlic).
Wild vs. Cultured: Mastering the difference between "spontaneous" ferments and specific probiotic cultures.
The Safety Circle: Using pH and salt ratios to ensure every batch is crisp and professional.
The Starter Set: One jar of custom sauerkraut and one jar of freshly cultured yogurt.
The Living Soda: A bottle of kombucha to finish fermenting at home that can be refed continuously.
The Umami Bomb: Aged black garlic to elevate your home pantry.
Sunday, April 5th | 9:00 AM – 1:00 PM | Only 6 Seats | $150
We’re demystifying the biology of flavor, from the spontaneous fermentation of crisp sauerkraut to the "back-slopping" science of home-cultured yogurt. You’ll explore how microbes and enzymes act as invisible chefs, transforming simple ingredients into nutrient-dense masterpieces. It’s a bright, social, and chef-led deep dive into the art of the ferment.
The Tasting Table: We’ll start with house-made yogurt, granola, and local NC jam, then refuel midday with whey bread, fresh kraut, and sparkling water kefir.
Hands-on & Demo: You’ll get your hands in the jars making sauerkraut and kombucha and peeling black garlic, followed by a live masterclass on the art of yogurt making.
The Science: A clear introduction to the four pillars of transformation: spontaneous fermentation (kraut), backslopping (yogurt), SCOBYs (kombucha), and enzymatic aging (black garlic).
Wild vs. Cultured: Mastering the difference between "spontaneous" ferments and specific probiotic cultures.
The Safety Circle: Using pH and salt ratios to ensure every batch is crisp and professional.
The Starter Set: One jar of custom sauerkraut and one jar of freshly cultured yogurt.
The Living Soda: A bottle of kombucha to finish fermenting at home that can be refed continuously.
The Umami Bomb: Aged black garlic to elevate your home pantry.