Learn the basics of vegetable fermentation and kombucha with Meaghan Carpenter, Co-Founder of HEX Ferments and Head Food Alchemist. We will talk about the history of traditionally fermented foods in our diets and the role they play in our health and well-being. Together we will make a vegetable ferment and review the process of making kombucha. Each participant will take home a recipe guide and a jar of vegetables to finish the fermenting process at home. All materials are included, plus additional DIY fermentation kits and books will be available for purchase. This is a hands-on course, be prepared to work with others and chop vegetables. Class size is limited to 10 people. We have two spots reserved at a discounted rate. Please reach out to us directly if $75 is not in your budget. Sales are final and cannot be transferred to another date.