Another Fermentation and Food Production Workshop starting February 2021!
The Macrobiotic Centre of Toronto in collaboration with the International Macrobiotic Institute is offering this hands on certificate program. This is a comprehensive program covering all aspects of fermentation. You will work along with me ,Alice Fava, as I guide you through the preparation of sauerkraut, kimchi, middle eastern turnip pickles, sourdough starter, natto, tempeh, amazake, idli and dosa batter, plant based "cheeses" and more. We will also prepare recipes using the finished product.!
You will receive a manual including shopping list and list of utensils and what to prepare ahead of time for each class. A certificate will be issued upon upon successful completion of the course. A basic understanding of macrobiotic cooking is a prerequisite.
This is an online course, 2 hours, 6 sessions: September 12, 19 and 26 and October 3, 10 and 17, 2020.