Vegetable Fermentation – October 21

We are thrilled to announce that each class attending one of our History Centre programs during the 2019/2020 school year will receive a discount of $105.93! Thank you to our sponsors at the Edmonton & District Historical Society, the Phyllis Arnold Learning Fund, and at Nutrien! For more details, please contact the Programs Coordinator at museumprograms@fortsask.ca.

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.

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"I commend each of the instructors for their in depth knowledge and enthusiasm while they delivered the program to the students. Students were engaged thoroughly."