Fermentation (AKA brining) is an age-old form of food preservation and lacto-fermented foods provide numerous health benefits. In this intensive workshop you’ll learn the ins and outs of how fermentation works,  how it benefits us, why it’s safe, how to succeed with small-scale fermentation projects at home.Kate Payne, the intrepid author behind The Hip Girls Guide to Homemaking, is passionate about fermentation and she’ll convert you too.

In the class you’ll learn how to use this collection of master recipes along with ideas for improvising or adjusting for personal flavor preference or available vegetables:

• Kimchi, modified from traditional cool-weather ingredients in order to use seasonal vegetables like radishes, bok choi, and others
• Cucumbers cultured in a fermented brine
• Live cultured vinegars from fruit juices or scraps

You’ll take home a recipe packet and a jar of cucumbers to ferment at home.

Purchase tickets online.