Been fermenting vegetables? Have you had both successes and failures? We're with you! Fermentation is simple but there is a bit of a learning curve. If you know the basics and are ready for new fermented vegetable project ideas, as well as ideas to troubleshoot if issues arise, this workshop is for you! We'll quickly re-visit the basics of vegetable fermentation, and dive into both dry brine and wet brine methods, packing techniques and discuss common problems. We'll also discuss how we come up with different flavor profiles. Please bring all of your questions, as well as your creativity to this workshop!
Participants will design their own ferment choosing from an array of vegetables, herbs and spices done in the wet brine method. (Vegetables, herbs and spices will be from any of our partner farms, given what is available to us in October.)
Workshop fee includes class materials, as well as a drink of your choosing (wine, beer, kombucha) and a GYST board (think adult lunchable - cheese, salami, fermented veggie and chocolate).