Explore making homemade vinegars using local ingredients plus aging and storing. Learn how to reliably and consistently make delicious vinegars that you can use to make shrubs, pickles, and preserves, and other tasty treats.

Participants will leave with a jar of vinegar to ferment at home.

We will have a selection of books and tools covered in the class available for purchase.

The workshop will take place on August 27th, 1-4PM in Cannon Hall, adjacent to Short Mountain Cultures. Light refreshments will be served including a sample flight of vinegars and pickles, flatbread, and other fermented foods.

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Limited to 20 participants