Join Connor Magnuson at Smokey House Center for a skills share and workshop on fermented foods.
We will review various fermentation methods including and most predominately:
- lacto-ferment and the process of making a brine for vegetable fermentation (ie. kraut, pickles)
- alcohol/vinegar fermentation, and the cultivation of wild yeasts
- basics of fermented hot sauce, curing a ferment
- kombucha, and the making effervescent drinks

We've got Cabbage, Kale, Beets, Onions, Jalapenos from the garden to work with and will have quart jars to pack, but feel free to bring your own veggies and crock or jar, and we'll get to work getting fermenty.

$3 Suggested Donation

All experience levels encouraged.