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Virtual Sessions in 2021

Upcoming Events & Workshops

Fermentation Education Opportunities

Wednesday, October 20, 2021

Wednesday, October 20, 2021

Fermented Sodas with East End Food Coop
7:00 – 8:15pm EST via Zoom

Instructor Trevor has spent the last six months making sodas for folks in the Pittsburgh area using a variety of local and seasonal ingredients! All of the foraging and harvesting has inspired new recipes and techniques for this workshop. Start foraging, harvesting, and freezing your favorite seasonal fruits to prepare for a fun and fizzy frenzy, and learn to make your own fermented sodas at home.

Saturday, November 13, 2021

Saturday, November 13, 2021

Fermented Sodas with CRAFT at Chatham University
12:00 – 2:00pm EST via Zoom

Learn how to make tasty, live cultured (probiotic), and bubbly sodas in this introductory workshop. Participants will leave this virtual class with the understanding of using Tibicos (water kefir) and wild microbes to craft creative and vibrant beverages.

*Pittsburgh area participants have the opportunity to add a water kefir kit to their ticket.

Past Workshops

Saturday, March 6, 2021

Saturday, March 6, 2021

Community Kimchi with CRAFT at Chatham University
12:00 – 1:30pm EST

This workshop honors Korean culture and tradition, while guiding participants through the basic steps of making kimchi, a traditional dish of salted and fermented vegetables (usually cabbage). Despite the virtual nature of this workshop, Trevor Ring of Community Cultures aims to build a community as participants chop, learn, and join in conversation. Ingredient and equipment needs are minimal, and participants will be given an ingredient list at least one week before the workshop.

Monday, March 8, 2021

Monday, March 8, 2021

Fermentation Frenzy Series with Phipps Conservatory
7:00 – 8:00pm EST via Zoom

Intro to Fermentation with Sauerkraut – Fermenting your own vegetables is one of the best gateways to understand the process of fermentation. This virtual workshop covers a broad overview of fermentation, and engages participants by offering information about the cultural significance and potential health benefits of fermented vegetables. Trevor will guide you virtually to ensure you can successfully ferment vegetables at home with confidence and creativity.

Monday, March 22, 2021

Monday, March 22, 2021

Fermentation Frenzy Series with Phipps Conservatory
7:00 – 8:30pm EST via Zoom

Easy Kimchi – Kimchi has a rich tradition of culture. Learn about the significance of kimchi in Korean culture while you make a batch of kimchi at home in a virtual community. Expect lots of fun chopping and discussion before you walk away with a new appreciation for kimchi!

Saturday, March 27, 2021

Saturday, March 27, 2021

Making Miso at Home with Craft at Chatham University
12:00 – 1:30pm EST

Miso is a Japanese fermented paste made up of koji, slat, and protein (usually soybeans). This workshop guides participants through the history, tradition, and steps of making miso at home, as well as the unique alterations that can be made to make other similar amino pastes. Ingredient and equipment needs are minimal, and participants will be given an ingredient list at least one week before the workshop.

Monday, April 12, 2021

Monday, April 12, 2021

Miso & Koji with Phipps Conservatory
7:00 – 8:15pm EST via Zoom

Miso and Koji – Miso is a Japanese fermented bean paste that is very versatile, flavorful and microbially rich. This introductory class will give you the confidence to make miso at home, while giving you an understanding of koji, a molded grain and key ingredient in miso. You’re encouraged to get your hands dirty, mashing beans alongside Trevor, and to explore the numerous creative ways of crafting flavors through miso.

Monday, May 3, 2021

Monday, May 3, 2021

Japanese Ferments 101: From Pickles to Koji with Phipps Conservatory
7:00 – 8:30pm EST via Zoom

Japanese cuisine would not be the same without fermented foods like koji, a foundational building block of miso and other fermented products. This class dives into the fascinating world of koji, as well as short-term pickles using koji, shoyu and miso. Learn about the tradition, culture and history of Japanese preservation practices that are used to create delicious flavors, marinades and condiments.