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Fermented ginger ale? Don't mind if I do.
If you love kimchi and you can't get enough kombucha, the Sonoran Desert Museum has a class for you. On Saturday, May 16, you can head to the museum for a desert-centric workshop on the bitter, tart and tangy world of fermented food and drink.
The class will take attendees through 2000 years of fermentation history with sauerkraut, sourdough bread, cider, mead, wine, vinegar and kimchi all in focus. Whether you ferment to develop unique flavor or you do it for the health benefits, you can also learn how to make these aged beauties at home through the use of wild yeasts and bacterias that float in the air.
The event, which is co-sponsored by the Sonoran Permaculture Guild, is $66 for non-members and $60 for members. It will run from 9 a.m. until 4 p.m. on May 16 at the museum, located at 2021 N. Kinney Road. For more information on this event and upcoming events at the museum, visit the Sonoran Desert Museum website