Connect with your roots and pump up your produce in this introductory fermentation workshop. Founding member of the school's fermentation club, Karl Wagner, will teach you how to both preserve and enhance your soon-to-come summer bounty.
In this workshop, we'll focus on Lacto-fermenting (preserving with salt) seasonal vegetables (and fruits!) with and without brines. We'll discuss proper techniques and best practices to keep you safe and maximize flavor. We'll also demo quick-pickling techniques for those who want the flavor punch but don't have the time or pantry space for all those Ball Jars.
We'll sample all of our ferments and each participant will take home a jar of funked up Roots to River Spring Produce.
Join us! $20