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Fermentation 101

Learn about the underlying science behind fermentation, how the microbes involved transform ingredients, how, over millions of years, humans have coevolved with the microbes responsible for fermentation, and the similarities and differences in the fermentation of kombucha, beer, wine, cider, sake, spirits, bread, vegetables, chocolate, coffee, cheeses, soy, and meats. Includes two hands on experiences making sourdough starts and sauerkraut.

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