Learn the basic science of lacto-fermentation (also known as lactic acid fermentation) and techniques for making delicious homemade ferments including pickled vegetables (like sauerkraut or sauerruben, kimchi, sour dills, sour beets, and more) and sauces (hot pepper sauces, fermented salsas) on Wednesday, July 27 from 6 – 8 at Saint Eulalia’s Parish Kitchen, 50 Ridge Street in Winchester. Wright-Locke Farm Education Director Rebekah Carter will lead this hands-on workshop that explains the necessary ingredients, equipment, and methods for safely making fermented vegetable foods at home on a small scale. Participants will help prepare pint jars of local sauerkraut and kimchi to take home, ferment, and enjoy. Samples of fermented foods will be tasted during the workshop.
Tuition fee: $30 per person (includes 1 jar of sauerkraut and 1 jar of kimchi). PLEASE NOTE: Registration for workshops is required. If you can no longer attend a workshop for which you have registered, the Farm will refund your tuition fee until 10 days prior to a program. No refunds are provided within 10 days of a workshop. Register online at www.wlfarm.org. Image from www.nibsandbits.com.
