Preserve the Harvest with Fermentation
What: Learn how to naturally and easily ferment vegetables for preservation, probiotic health benefits, amazing flavors, and creative gift making. We'll make special versions of saurkraut, kimchee, and other vegetables, discuss which vegetables are best and safest to lacto-ferment, and which you need to be more careful with and why.
When: August 22nd at 5:30 pm-7:30 pm
Where: The FoCo Cafe, 225 Maple Street
Teacher: Laura Shiels, Growing Project Board Member, biologist and ethnobotanist.
How Much: $12. You MUST RSVP. Tickets can be purchased HERE or email firstname.lastname@example.org for instructions on paying with cash or check. Work trades and other trades are available to those unable to pay. Please email us if this is the case.