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 and fruits. Make your own delicious, nutritious, probiotic pickles, green beans, lemons, onions, beets, carrots, ‘kraut-chi,’ blueberries and more. You will go home with 3-4 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 5 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 directions will be sent before class. My studio is very large, spacious and has an excellent air filtration system. Each person will have their own separate work station. Masks are not required. 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 or use the full value of the ticket for another class in the future.