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, 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 will be sent before class. Please contact me with any questions or concerns.
Cost: $40, 3 hours. $120 for up to 3 students. Each additional student is $40.
Please contact me to schedule your own private class at your place or mine. All classes are designed around Covid social distancing practices including mandatory masks. Each student will have their own work station.