What do yogurt, kimchi, kombucha, cheese, bread, hot sauce, beer, and tempeh have in common? How can fermenting transform, extend the life of, and enhance the potential of the foods we eat? Students will study how sometimes the tiny things are what makes everything come together. We will be creating our own fermented foods and beverages, while learning from local fermenting businesses.
Taught by: Heidi Dixon, Realms HS Teacher