This class has been cancelled.
Think fermentation is just for summer time? Think again! In class we'll cover the basics of lactic fermentation - what it is, the health benefits of eating lactic fermented food, and how to get set up for fermenting at home. We'll then focus on ways to incorporate Fall storage crops into your lactic ferments, exploring some traditional ferments with winter squash, turnips, sweet potatoes, and radishes. Students will prepare their own jars of salted, packed vegetables to take home, ready to continue the fermentation process themselves.
Sliding scale donation of $8-12 suggested.
About the instructor:
Lauren is a backyard homesteader and avid DIYer. Most recently, she served as the manager of the Portland Homestead Supply, providing knowledge and resources for the community concerning food preservation, DIY body products, and natural home cleaners. She loves to experiment in the kitchen and has found fermenting to be a perfect fit. She aims for students in her classes to leave feeling excited and confident to put their newfound knowledge to use!