Fall vegetable fermentation is wonderfully fun and easy. In this class, we will learn about the history, culture, benefits and contemporary practice of making safely fermented fall season vegetables. Make your own delicious, nutritious, probiotic sauerkraut, kim chi, beets, carrots, cauliflower, broccoli, garlic, lemons and more. You will go home with at least 3 quarts of your choice of different fermenting veggies. We will be able to pick and use many herbs from my garden.
Students will bring their own produce (approximately 4-6 pounds) and simple supplies such as a cutting board, grater, mixing bowls, knives, kitchen towel. Students may supply their own jars or purchase directly from me at my low cost. A detailed supply list will be sent before class. Please contact me with any questions or concerns.
All classes are designed around Covid social distancing practices including mandatory masks. Each student will have their own work station.
Cancellations less than 24 hours before class will be refunded at 50% of the price. You are welcome to send another person in your place or use the full value of the ticket for another class in the future.