Meet your new best friend, The Ginger Bug! The ginger bug (also known as a lacto soda starter) is the key to the fermenting process to start off making your own carbonated beverages. Ginger has abundant natural yeasts and beneficial bacterias that feed off sugar and produces carbon dioxide that then starts off the lactic fermentation. Chef Fiona Genevieve will take you through the process of making your own Ginger Beer and a Seasonal Fruit Soda.
We will make two recipes together in class that you’ll take home with you, as well as a Neon Zine of recipes and techniques to incorporate into your own kitchen.
Chef Fiona will showcase a recipe demo and a tasting highlighting what can be created with the food waste made during the workshop.
-Strawberry & Mint Gazoz -Whipped Ginger & Orange Goat Cheese on Toast
Duration: 1 1/2 – 2 hours
Price: 55$ a Head or 225$ for all 5 Workshops
Dates: May 14th
Time: 11am at Harbourville Hall