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Fermenting Vegetables Workshop
September 9, 2017 @ 1:00 pm - 3:00 pm
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. Go home with one jar of each of the ferments we make in class!
Fermenting Vegetables is part of a 3 session fermentation course. If you’re intrigued by fermentation, but don’t know where to start, this is the course for you! 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 FERMENT at checkout.
Fermenting Vegetables – sauerkraut, kimchi, pickles
Cultured Dairy – yogurt, kefir, farmer’s cheese
Probiotic Beverages – kombucha, water kefir, fermented soda
Taught by Melody, Co-Founder of Revival
Held at Cultivate & Bloom
20 Hampton Court, Suite 160, Northampton, MA