Alongside canning, fermenting is a wonderful way to not only preserve food but make some incredible dishes as well. In this class students will learn some fermenting history and basic principles plus a hands-on fermentation portion where they can make and take home pickles, kraut and kimchi. There will be a post-class lunch using ferments made by Sarah. For those interested, there is a class on Fermented Beverages in the afternoon.

The class will cover information such as:

• History of fermentation

• How to prepare vegetables for fermentation

• Basic fermentation principles

• Food safety and how to use said ferments

Materials: No materials needed however if you would like to bring your own garden vegetables you are more than welcome to. Glass jars will be provided through the material fee.