Experienced fermentation students review equipment, salt, water, vegetables and dairy products, and revisit the health benefits of fermentation. Students address the challenges of introducing fermented foods into your diet and take a dive deep into the issues students experience at home. Get your questions answered and develop your fermenting expertise. Bring your own jars, produce and milk. Scales, salt and spices provided. Make a light dinner during class, using fermented ingredients such as a salad dressing, guacamole with fermented Escabeche, garden burgers with sauerkraut, and beet kvass.