Master microbial alchemy! Transform your favorite fruits and vegetables into shelf stable delicacies, or conjure entirely new probiotic concoctions using the power of fermentation! These hands-on classes will guide you through the methods, recipes, and tools necessary to safely prepare these yummy treats.
Kombucha Brewing
Brie Wakeland, Instructor Saturday, February 10th 10:00am-12:00pm
Kombucha is a naturally carbonated fermented black tea beverage that has recently taken culinary and holistic health communities by storm. Learn how to brew and bottle your own kombucha safely and cheaply at home. This class covers food safety along with various kombucha recipes and methods. Kits will be available for sale in class that include everything you need to brew your first batch of kombucha (1-gallon glass jar, recipe,tea, sugar, SCOBY, starter liquid).
Brie Wakeland was recently accepted into the Sandor Katz Fermentation Residency Program in Liberty, TN. She is a Certified Instructor for Slow Food Preservers LA, UCCE Master Gardeners, and is also a certified yoga instructor, and traditional sign painter. Brie has been an instructor for the Arboretum’s Summer Nature Camp for the past two years. She works during the school year teaching gardening and culinary arts lessons to pre-k through 5th graders at LAUSD elementary schools.
$30 per class Arboretum members / $40 per class non-members (Includes Admission) To Register please call the Education Department at 626.821.4623 or pay at the class
More in our Preserve & Ferment! Series with Brie Wakeland Pickling Beets and Other Vegetables in a Home Kitchen Saturday, April 28; 10:00 am. – 12:00 pm
Hands-on Steam Canning – Strawberry Lemon Marmalade Saturday, May 12; 10:00 am. – 12:00 pm