Fermentation is wild! And, yes, it’s naturally occurring… all around us, and within us. In this workshop, John will be demonstrating and discussing the basics of lacto-fermentation, wild yeast starters, and a step-by-step process to achieve unique, tasty, and healthful combinations from a variety of fruits. There will be several samples for everyone to taste throughout the class. We often forget that fruits are herbs, too. We’ll look at some of the healing properties of fruits as they transform through the process of fermentation. Herbs also have been traditionally utilized in various forms during the fermentation process, such as mugwort, yarrow, hops and many others. We can use a great variety of herbs during the fermentation process for flavor and medicinal properties. Learn to create vibrant, tasty, and healing beverages for personal use or for yourself and your family. Just as kombucha is made with green or black tea, we can use herbal infusions as a base for our fermentations to enhance absorption and assimilation. The possibilities are endless!