Workshop: Fermenting Vegetables

Learn how lactic acid fermentation works and make two ferments, one pounded (like sauerkraut) and one brined (like dilly beans). Specific recipes used will vary from class to class depending on seasonally available produce. You will have the chance to sample our homemade ferments and go home with one of the ferments we make in class.

If you’re intrigued by fermentation, but don’t know where to start, this is the course for you! Fermenting Vegetables is the first of a 3 session fermentation course. Participants are welcome to take one or all classes in the course. Save 15% when you sign up for all three! Add all three classes to your cart and use code FORAGE at checkout.
Fermenting Vegetables – sauerkraut, kimchi, pickles
Fermenting Dairy – yogurt, kefir, fresh cheeses
Fermenting Soft Drinks – kombucha, water kefir, wild-fermented sodas
Taught by Melody, Co-Founder of The Haberdashery. Register here.