In this new course we will mix a few classics with new recipes. In a practical session we will make a seasonal kimchi to take home and we will demonstrate how to make miso with tasting of a soy-free miso and give instructions for making your own miso at home. We will introduce the concept of second fermentation with kombucha and water kefir and have unusual kombuchas to taste and show you how to make a dairy-free kefir. New recipes and dishes with fermented vegetables will include Butternut squash hummus, beet kvass and fermented eggs. There will be lots of tastings throughout the day and a  miso sample and some cultures can be taken home.