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Fermentation 201: Wet Brine & Troubleshooting: The Thanksgiving Edition!

  • GYST Fermentation Bar (map)

Create a ferment for Thanksgiving! In this special Fermentation 201 class, you will learn our tricks and techniquies for fermenting any vegetable. We'll quickly re-visit the basics of lactic-acid fermentation, and dive into both dry brine and wet brine methods, packing techniques and discuss common problems. We will then discuss fun ideas for adding ferments to your traditional Thanksgiving dishes! Please bring all of your questions, as well as your creativity to this workshop! Participants will make a fermented celery root with rosemary and leek. This ferment is delicious when eaten on its own but is a GREAT addition to any stuffing recipe. REGISTER NOW

Earlier Event: November 3
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