In the second part of the FermentEd series, Nadia Ernestus teaches kombucha brewing, homemade yogurt (with dairy-free options), and honey ferments. Participants will go home with a kombucha SCOBY and yogurt starter culture, plus the knowledge to support their microbiome with living foods.
Sunday, June 29, 2–4 PM
Missed Part 1? No problem — each workshop stands alone.
To register: https://web.cvent.com/event/e978f087-f7e3-47df-9aa2-0b2a7c562d43/summary?environment=P2
