Date & Time
10:00 am - 6:00 pm
Eric Schmehl and Mica McCullough
Although the technique of fermentation has been a part of human culture for thousands of years, the modern kitchen seems to lack this traditional method of food preparation. Not only does fermentation extend the shelf life of food and beverages, it also has extremely positive effects on your health due to the probiotic microorganisms responsible for the process. Many ailments can be traced back to an imbalance of the bacteria found in the GI tract, such as inflammatory bowel disease, obesity, cancer, autism, and diabetes.
During this workshop, you will learn how to make fermented products including kombucha, fermented vegetables, sourdough, cheese, yogurt, and beer.
Note: A materials fee of $10 is payable to the instructor for food, accessories, and handouts. Please bring a 1-quart wide-mouth mason jar for vegetables, three small glass jars for starter cultures, a knife, and cutting board.
A One-Day Workshop
Sunday, October 6, 2019, 10:00 am – 6:00 pm
Members $125/ Nonmembers $155
This program can be taken individually or as part of a Learning Path Package we’ve curated for our members.
Click here for more info.
New York Open Center
Eric Schmehl and Mica McCullough founded their company, Fermented Food & Beverage Supply Shop in New Jersey. They included organic bulk foods to help reduce single-use plastic culture in their community and since 2012, have both been mastering different fermentation of foods. Eric brews commercially at Tomfoolery Brewing, Atco Brewing, and Moss Mill Brewing. Mica has been fermenting foods with family for years. She has an MS in Sustainable Practice and is the chair of Hammonton’s Green Committee in NJ.