All Things Fermented Class

You will learn how to start your Kombucha brew as well as what to do when you are ready for your second fermentation. Handouts will be provided with the recipes discussed as well as tips and tricks that we have learned on our Kombucha journey. This is also a hands on class! You will leave the class with a started first ferment (Scoby INCLUDED) and a started second ferment that will be ready to drink in a few days.

Lacto-fermenting has nothing to do with lactose. It is extremely easy and you can do it with so many different things. Lacto-fermenting doesn't take a lot of your time but it will produce delicious, easy and gut-healthy foods! We will also hand out different starter recipes to try out at home so you can start your own lacto-fermentation. You will leave with a quart jar full of fermented cabbage or kimchi that will be ready for you to eat in a few days! We will provide the weights and lids needed and you will be able to take those home.

All the vinegar we make is for consumption, but some are formulated for more specific purposes. We will walk you through formulating your own vinegar at home as well as make a small jar to take home and ferment. Vinegar making is so much fun and much more beneficial for your health than buying big brands at the store. You will leave with your own jar of started vinegar that will be ready in a month.

This class will be held at The Local in uptown Butte on Sunday November 8th, 2026 from 11am - 2pm. Tickets are pre-purchase only, you will not be able to show up the day of and purchase a ticket.