Vegetable Fermentation – October 21

We have some exciting public programs coming up this fall, including sourdough bread making, veggie fermentation, and Medicine Bag workshops. Click here to register!

The ancient storage technique of adding salt and cultures to vegetables to create lactic acid fermentation and long term storage will be discussed. We will make brined garlic, dilled carrots and cabbage sauerkraut in this 2 hour class. Please bring two wide-mouth 500-ml Mason jars.

Register Here!

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