Opening a Mason jar of homemade pickles may seem nostalgic, but it is actually rather modern. Your great grandmother didn't reach for a jar of vinegar to make pickles. Join us for a fermentation class to learn how she did it. We will learn all the basics of natural pickling, aka lacto-fermentation, while making traditional pickles, sauerkraut and even kimchi.
But fermentation doesn't begin and end with pickles. We will also learn how to make your own kombucha, kimchi, hot sauce and more.
Photos of some of the products we will learn to make in class. All photos are of actual food made by us (photos property of Chad Lebo).