ADVANCED FOOD PRESERVATION: CULTURES AND FERMENTAION*
37652, CEU 1, $80 + $30 materials fee payable to instructor
Day: Saturday, Sunday
Time: Saturday, 10:00AM-5:00PM; Sunday, 12:00PM-5:00PM
Location: Saturday and Sunday, Gunnison Community Center Kitchen
This session covers ways to preserve food through fermentation. Participants explore fermenting foods using wild cultures and “domestic” cultures, and class projects include sauerkraut, kim-chi, yogurt (dairy and non-dairy), sourdough, kombucha, soft cheese, bread, tempeh, wine and miso, among others. This course emphasizes sourcing local ingredients, minimizing food waste, and reducing resource consumption during the food preservation process. Each student can expect to leave with at least 2-3 items prepared by the class.
For more information or to register, please contact Extended Studies, Taylor 303, 970-943-2885, or online at www.western.edu/extendedstudies