Raw and Living ~ A Fermentation Demonstration

A fermentation demonstration covering the basics of turning fresh and seasonal produce into highly nutritious and delicious foods. We will demonstrate two basic salt fermentation techniques - dry packing and brining - which can turn almost any garden, foraged or purchased produce into delicious foods high in probiotics. Our workshop menu will include Half-Sour Kosher Dill Pickles, Traditional Sauerkraut, Preserved Lemons, Sriracha, and Curtido. We will also discuss fermenting with a starter and the basics of water kefir, milk kefir and yogurt.