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. Students will leave with knowledge on how to prepare vegetables for fermentation, basic principles, food safety and how to use ferments as well as some jars of ferments to take home!

There will be a class lunch using ferments made by Sarah.

Materials: All ingredients will be provided but students are welcome to bring any garden vegetables they may have to incorporate into the ferments.