Basic Vegetable Fermentation

6:00-8:30pm
with Traci

It’s amazing what a little salt, some well-chosen spices, and a bit of time can do to a vegetable! Learn the basic processes involved in fermenting vegetables, while making your own jars of sauerkraut and kimchi to take home. We’ll practice both the dry salt and wet brine methods, and you’ll develop an understanding of how these processes can be applied in fermenting just about any vegetable you choose.

• All ingredients for this class are vegan and gluten-free.
• Registration for this class will close on Monday, January 11 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.