Fermentation 101 with Keirsten Eva of Culture Mother

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À propos

Fermented foods are a traditional s staple in diets worldwide. Beyond their nutritional and health benefits, these foods have immense cultural value.

Workshop participants will learn the basics of fermentation and the requirements for successful cultivation (time commitment, materials, instructions, etc.).

Keirsten Eva started her fermentation journey in 2011 when she was given her first culture--a kombucha SCOBY. She soon discovered the benefits of probiotics and became a local expert in all things fermentation by learning how to make kimchi, sauerkraut, pickles, yogurts, kefirs, and sourdough bread. Visit culturemother.ca to learn more about Keirsten and the wonderful world of fermented foods!

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Chinook Gravelbourg Library

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