Fermentation is practiced worldwide to preserve food, make food delicious and nutritious, and create compelling flavors and textures. We will explore various vegetable fermentation techniques, including dry salting, brining, perpetual brines, pastes, and using scraps, brines, lees, and other bounties to minimize waste. Learn what makes fermented foods safe and how to incorporate fermented foods into your life. This workshop is hands-on! Local cabbages (and other local bounties) are provided to make sauerkraut to take home and ferment! Fermented snacks—including a fresh batch of kimchi that we will make together. Please bring a bowl, cutting board, knife, and quart jar!

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