The fermentation workshop series consisted of four workshops including sauerkraut, komboucha, cashew cheese, and kim chi. The workshops started with an hour of socializing while enjoying a potluck. The workshop portion followed with an hour of processing food materials or tea. Everyone received a full jar to enjoy their fermentated food or beverage at home. Directions including written procedures when needed were given for each fermented food or beverage. The komboucha culture was given to each person as part of that workshop. At the end of every workshop everyone seemed really happy with the simplicity of the process and looked forward to enjoying future creations of their own. The workshops had between 8 to 14 participants adding those numbers for a total of 50.
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