Making Probiotic Sodas at home is easier than you think and fun to do. Creating effervescence naturally feels satisfying and fun, especially when you can control the intensity of the flavor and the amount of sugar in your home-made drinks. We will make 3 kinds of sodas: root beer, ginger ale, hibiscus and lemon verbena lacto-fermented sodas. We will discuss various bacteria and their role in creating texture, troubleshoot pitfalls, and how season may effect your sodas at home.
Class will be led by Tressa Yellig, founder of Wildheart Solutions. Tressa is a graduate of the Natural Gourmet Institute for Health and Culinary Arts in New York, the Yerba Buena School of Herbal Medicine, and a member of the Functional Nutrition Alliance. She specializes in a variety of health supportive cooking styles, but mostly advocates a nutritional philosophy of traditional fats, sprouted grains, pastured meats, raw dairy and fermented foods.
In this class we will work with combining cultured ingredients, bitters, sodas and juices to make beautiful mock-tails for upcoming celebrations. We will discuss how to combine flavors to build alcohol free versions of cocktail classics and some new ones too!
This is a class for beginners who want to understand the basics of culturing vegetables. There will be some lecture, some cooking demonstration, and students will take home samples and recipes to work on at home.