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 4 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, a mixing bowl, knives, grater and kitchen towel. Students may supply their own jars or purchase directly from me at my low cost. A detailed supply list with current Covid protocols will be sent before class. There is plenty of space indoors and outdoors to keep socially distant. Each person will have their own separate work station. Please contact me with any questions or concerns.
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.