Sauerkraut, beet kvass, ginger carrots, kim-chee, traditional dill pickles, and other foods fermented with the help of lacto-bacillus are chock-full of health-supporting enzymes and probiotics. Learn how to make your own with Tal Hadani Pease as we hone our Old-Style Life-Skills of all-natural lacto-fermenting food preservation.
10:30-1:30, Saturday, Sept. 19 at Local Farm, 22 Popple Swamp Road, Cornwall Bridge, CT. Continue fermenting over a pot-luck noon-meal. Go home with your own started sauerkraut and the know-how to make brined pickles, ginger carrots, and other local veggie delights.
$35/family (however YOU define it!!!). Organic vegetables, salt, jars, and pounders will be provided. You MUST bring your own your own large unbreakable bowl, cutting board, dishtowels and a chef’s knife. Fermenting supplies: salt and pounders will be available for sale at the workshop. For info about our past lacto-fermenting workshops visit our blog.
Because the workshops are limited in size; registration, BEFORE each workshop, is required. Full suggested donation is $35/family. Please scroll down to register on-line: [EVR_SINGLE event_id=”26″]
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