This hands-on class will have you enjoying your own healthy + home made ferments in no time. You'll make and take your first jar that day! Join us for a hands-on class and learn about the health benefits of vegetable fermentation as well as the basics of lacto-fermentation. We will discuss food safety, options for fermentation vessels, supplies needed and troubleshooting. Each student will get hands-on practice by making their own fermented food to take home.
This event is held in conjunction with the White Bear Lake Winter Farmers Market, we will work with these farmers to purchase ingredients based upon local and seasonal availability. The exact recipe(s) will follow; possibilities include sour kraut, beet kvass and spicy carrot pickles.
Our instructor is Certified Master Food Preserver, Stephanie Thurow and local cookbook author of Can It & Ferment It and WECK Small-Batch Preserving.

Schedules

  • Occurred Saturday, November 9th, 2019 @ 10:00 am – 11:30 am

Venue

Tamarack Nature Center

5287 Otter Lake Road
White Bear Lake, MN 55110

Contact

Michelle N Bruhn

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