Fermenting to Preserve Food
Sauerkraut, yogurt and beer may not seem to have much in common, but they are all made possible through the work of cooperating microorganisms through a process known as fermentation. This two-day hands-on course will show you the principles of fermentation and get you started on your own fermented food projects.
"I really enjoyed the course – lots of hands on." - Nancy Bastedo
Materials Fee: There will be a $20 materials fee payable to the instructor.
Instructor: Matthew MacLean
Time: (Sat.) 1:00 – 3:00 pm
(Thurs.) 6:30 – 8:30 pm
Dates: (WINTER) Saturday & Thursday, February 3 & 8, 2018 (2 classes)
Location: Rm. 114, Marshall d'Avary Hall, 10 MacKay Drive, UNB Fredericton campus (click here for campus map)
Course fee: $55 (+ HST)
About the Instructor:
Matt MacLean's first adventures in fermenting began with yogurt, but since then he has tried his hand at a whole host of wonderful and (usually) delicious fermented food products such as Kimchi, sauerkraut, and sparkling drinks. Outside of the kitchen, Matthew has worked in post-secondary student services for the past seven years.
Need help with the registration process? Watch the video below.
For more information
Please contact Alison Howells at 452-6360
For a complete list of Fredericton non-credit courses, please click here.
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