Summer 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 summer season vegetables. Make your own delicious, nutritious, probiotic cucumber pickles, tomatoes, green beans, lemons, onions, beets, carrots, blueberries and more. You will go home with at least 3 quarts of fermenting veggies. WE will be able to pick and use many herbs and spices from my garden.
To keep things safe and simple with Covid-19, students will bring their own produce and simple supplies such as cutting boards, knives, and graters. Students may supply their own jars or purchase directly from me at my low cost. A supply list will be sent two weeks before class. Class will be held outdoors, weather permitting and indoors if not. In both cases, there is plenty of space to keep socially distant. Each person will have their own station. Mandatory face mask use in all classes until further notice. Please contact me with any questions or concerns.