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, cherries, plums, blueberries and more. You will go home with at least 3 quarts of fermenting veggies.
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 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. Please contact me with any questions or concerns.
Cost: $40, 3 hours. Minimum of $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 mask use.