Vegetable Fermentation Workshop

Learn to adapt standard recipes, use seasonal, local produce, and practice food safety for home production and storage! In this hands-on workshop with Elyssa Serrilli, we make classic live, soured recipes such as sauerkraut, kimchi, slaw, and relish. Bring clean, glass jars with lids to take samples home. Veggies and other materials will be provided. Elyssa Serrilli caught the fermentation “bug” serving as Kitchen Manager at Rancho Mastatal, Costa Rica. At the Ranch, they ferment just about anything – from sauerkraut to kimchi, yogurt to kefir, sourdough to dosas, kombucha to ginger beer, even diastic malt and vinegar. Elyssa has studied and taught at ecovillages in north and central America, spent time in community with Sandor Katz – fermentation guru of the eastern states – and discovered the best recipe for kimchi ever. Really. Elyssa is certified in food safety by the National Restaurant Association.For registration or questions, e-mail or call at (413) 737-4905 or tendedlivecultures@gmail.com. Workshop is limited to 12 participants and is $20 per person.