Learn how to harness the transformative power of wild microbes to make tart, effervescent, and potentially boozy beverages including tepache, ginger bug and wild yeast sodas. Time & Location Thursday August 20, 2026 from 6 pm – 8:30 pm Preserved, 5540 College Ave, Oakland, CA 94618, USA About the Event In this class, we'll explore sources of wild yeast and bacteria and the best ways to shepherd them in your ferments. We will make delicious beverages that offer both complexity of flavors and the health benefits of a diverse microbiome. Drawing on traditions from Mexico, Europe and the Caribbean, we will explore foundational recipes and experimental variations. This class is led by Karen Wang Diggs, a classically trained chef and nutrition consultant specializing in gluten-free baking and fermented foods. She is also the inventor of Kraut Source, a device that makes small batch lacto-fermentation super easy using mason jars. All students will receive a 10% discount on post-workshop purchases in our store. The minimum age for our workshops is 14 years old. All Workshop Sales are final. Reschedule requests require 5 days advanced notice. Review our complete Cancellation Policy here.
