Fermentation series in March

Touted by foodies and the medical community alike for their complex flavors and purported health benefits, fermented foods are making a big comeback. They’ve been around for centuries; ancient people used what nature provided to preserve foods in a healthy way. The same basic techniques are available to any home cook.

The Fond du Lac Public Library is offering a five-part demonstration series on how to make fermented foods, all meeting at 6 p.m. in the Mid-States Room of the Main Library. Each class will walk through the necessary steps and equipment needed, offering tips and advice. The series:

March 3: Beer, taught by Dave Koepke an 18-year veteran of beer making and owner of The Cellar in Fond du Lac.

March 10: Kefir, taught by Thomasa Meinnert, a fermentation educator from Appleton. Kefir is a fermented milk drink with origins in ancient Eurasia.

March 17: Kombucha, taught by Katelyn Dexter of the Village Market Specialty Foods in Fond du Lac. Kombucha is made by fermenting sweetened tea to create a refreshing, slightly carbonated drink.

March 24: Veggies, taught by Sara Huber, master food preserver and co-owner of Shared Seasons Community Farm, located in Malone.

March 31: Sourdough, taught by Adam Knueppel, of Fond du Lac, a baker at Madison Sourdough, an MPTC Culinary Arts grad and former baker at The American Club in Kohler.

The classes are free, but space is limited. Registration is required for each class separately at the Calendar, or by calling the Help Desk at (920) 322-3929.


Website built by Direct Communities