Preserve the Harvest: Lactofermenting Veggies-Beyond Sauerkraut
3:00p.m. - 4:30p.m.
Katie Semro of Shipwreck Ferments will lead this workshop to show how fermentation can be used to make dill pickles which can then be used to make salsa, marinades, and salad dressings. With tastings and all participants receiving a jar to take home, this workshop will be a great introduction to fermentation regardless of experience. Registration is required.
For more information and registration, click here.