Discover how to create natural lacto-fermentations safely for home use. In this hands-on class, we will cover the history, health benefits, and the processes of making Daikon Kimchi, Cabbage Sauerkraut, Fermented Dill Pickles, and a wild-card ferment using seasonal produce.
Each guest will leave with a jar of each ferment and detailed recipes. A light vegetarian dinner featuring natural ferments will be served.
Age Requirement: 13 years or older (Youth ages 13-17 must be accompanied by a registered adult)
