Members: $30.00 · Non-Members: $35.00
Fight fermentation fear! Join Amanda Feifer, author of Ferment Your Vegetables and the fermentation blog Phickle, to learn everything you ever wanted to know about vegetable fermentation. In this hands-on, snack-filled workshop, the basics of both salted (think sauerkraut) and brined (think pickles) fermented vegetables will be covered.
Amanda will discuss the health benefits of fermented vegetables and the inherent safety of the process while sharing all the tips, tricks, and science you need to make your best vegetable ferments.
All participants will go home with ceramic pickle weights, handmade by Clay Studio Resident Artist Amy Shindo, ready-to-ferment jars of brined and salted vegetables, and all the know-how needed to make your best tasty, probiotic treats!