In this two hour class, we will begin the process of two lacto ferments together: pickles and sauerkraut. Participants are invited to be part of the preparation and everyone is welcome to take home some soon-to-be ferments. We will discuss the fermentation process, how-to’s, recipes, ingredients, storage and additional resources. 

Feel free to bring your own cukes, cabbage, salt (and any additional spices) to ferment. Otherwise ingredients will be provided at cost. Please bring jars for your ferments. The workshop fee is by donation, but we ask that you help cover the cost of ingredients and supplies. This will be $10-15, depending on the workshop and quantity you take home. No one will be turned away.

Register here: https://airtable.com/apptB2TtzvgiBHof0/paglB88pyw980gzpW/form

Hosted By: Neighborhood Roots Food Collective

More Workshops Coming Soon!

September: Canning: The Abundance and Diversity of Tomatoes
October: Preserving Orchard Fruit and more
November: Making Jerky at Home