Beginner Vegetable Fermentation

Curious about making your own fermented veggies at home? In this hands-on class you will learn about the basics and benefits of fermentation, the two methods used in vegetable fermentation (dry-salting and brining), food safety, supplies needed and troubleshooting. Chop, salt and mix your very own small-batch of raw, probiotic-rich ferment to take home. Our instructor is a local cookbook author and Certified Master Food Preserver. Each student will leave with one quart of hand crafted seasonal vegetables and the recipe.