Join Chef Alison Mountford, founder of Ends + Stems, to learn about fermentation tools and techniques for making sauerkraut and kimchi from food scraps. Participants will leave class with a basic understanding of safe fermentation practices, a jar or two of sauerkraut and kimchi to let ferment, and a plan for creating a zero-waste kitchen. One of our oldest methods for preserving foods, fermentation yields a wide range of foods that provide vitamins and probiotics while strengthening the immune and digestive systems.
Saturday June 26, 11am–12:30pm
Cost: $10–$35. Info and registration: here