Everyday Vegetable Fermentation

Learn to make delicious, tangy, lacto-fermented pickles and sauerkraut from seasonal vegetables. These processes can be used to preserve the peak season harvest from your garden or local farmer (or any veg for that matter) and turn vegetables into convenience food. Use them to give tangy crunch to a sandwich, add zippy flavor to dressings and marinades, or simply serve as a side dish. You will be surprised how easy and versatile fermentation can be.

TIME FRAME: 3 hours

EQUIPMENT & INGREDIENTS REQUIRED:

• 16 OZ wide-mouth canning jars

• 4 oz small-mouth jam jars

• 1 cutting board per person

• 1 sharp chef knife per person

• Vegetable peeler

• Seasonal Vegetables (tbd)

• Sea salt (or other non-iodized salt)

• Filtered water

*We recommend buying your own equipment and ingredients, and can guide you to the best sources. Or we can purchase ingredients for you at a 20% markup.