A guided tour through the basics of fermentation. We will learn the science behind fermentation and the health benefits of a diet rich in foods like Kvass and Kombucha. Kvass is a facto-fermented beverage that can be either from vegetables or bread. We will be using a recipe that is primarily beets. Kombucha is a low-sugar probiotic drink made from tea, sugar and a symbiotic culture of bacteria and yeast. Participants will roll up their sleeves, learn what “symbiotic culture of bacteria and yeast” means, and prepare their own ferments. We will provide guidance on ratios and flavor profiles enabling participants to create unique recipes themselves. Everyone will leave with a batch of their own Kvass brew, a fermentation starter kit, and a recipe to make kombucha at home. Please bring your own cutting board, knives and vegetable grater.