Fermentation and Food Production Workshop starting in June 2020!
The Macrobiotic Centre of Toronto in collaboration with the International Macrobiotic Institute is offering this hands on certificate program. Students will work along with me , Alice Fava, as I guide them through the preparation of the sauerkraut, kimchi, middle eastern turnip pickles, sourdough starter, natto, tempeh, amazake, idli and dosa batter and more. Plus recipes using the finished product!
You will receive a manual including shopping list and list of utensils for each class and a certificate upon successful completion of the course.
This is an online course, 2 hour sessions in 6 parts starting Tuesday, June 30 at 4pm Toronto time.