Fermented foods are probiotic-rich, age-old essentials to the human diet. Yet few in our modern culture consume any fermented foods or even close to what would is required for maintenance and optimal benefits. And even fewer still, know the delightful satisfaction of creating their own fermented foods.

​

Now you can safely, effectively, and confidently ferment your own food at home!

​

Join Malcolm Saunders, Owner and Creative Visionary of the Light Cellar, to delve into the art and science of fermentation, where you will learn how to craft your own probiotic and enzyme-rich fermented foods.

​

This class is designed as a deep, yet broad learning experience offering expert guidance so you can comfortably and confidently begin working with beneficial probiotic microbes to ferment your food. You will leave with tips and techniques on how to culture the good bacteria, avoid the bad, and maintain the conditions required for a delicious and safe fermentation when it comes to a variety of sauerkraut, pickles and hot sauce.