Ferment Dosas, Crepes, Fillings, Dessert Workshop

Welcome to the Fermenting beans, nuts, grains, and seeds workshop.I’m Marcea, and I am thrilled to share over three decades of fermenting expertise with you. I've delved deep into fermentation, experimenting with fruits, grains, vegetables, beans, seeds, and nuts. Transforming them into fermented cupcakes, pancakes, breads, and more. Every bubbling jar or bowl in my kitchen tells a story of exploration and flavor discovery.For me, fermenting is a way of life. There's always something exciting brewing. We'll cover everything from crafting our seasonal fermented spicy rice and bean dosas, crepes, vegetable-fermented filling, and plant-based probiotic miso nut cheese sauce to whip up a delicious fermented dessert.And let's not forget about tasting! Indulge in a delightful array of my fermented creations served with Spiral gluten-free crackers, Spiral miso pickles, and sourdough bread. Aside from the joy of learning and sharing, you'll meet fellow fermenting enthusiasts, share ideas about fermentation, and new recipes, enrich your gut flora and microbiome, and expand your culinary horizons.We welcome everyone including those who are gluten-intolerant. While we can't accommodate allergies with substitute ingredients, we promise a diverse and delicious experience.So join me, and let's embark on a flavorful journey for new plant-based ferments. Unlock the secrets of fermentation which you can also use for pancakes, and cupcakes, and savor the joys of homemade probiotic goodness. There's always something new to learn and taste.

Please note: Public dates for this class require at least 5 guests to run. In the unlikely event that we don't reach this number, we'll cancel the class; in this case we'll inform you and allow you to get a refund or reschedule, so please watch your email/SMS one day prior to the class.

good appetite
 

• Fermented Dosas, crepes with a fermented Miso filling
• Fermented plant-based nut cheese sauce
• Fermented Truffle
• Recipes
• Tastings
• Notes

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