It is time to Remember how our ancestors did it...toss away your canner!
In our September class, we’ll get right down to fermentation of fruits and veggies, using ‘culture as you go’ methods that neither require a lot of time, huge batches – or heating the enzymes out of your food.
Learn how to make cultured variations like sauerkraut and fruit chutney. We’ll throw in a crunchy, savoury kale chip lesson too.
ENROLL EARLY! Registration ends September 22. Scroll to the bottom of our Classes page for workshop schedule & how to register. See you soon!