The process of fermenting foods is as old as humanity.
This workshop will be led by Jeanne Calabrese on Saturday, November 10, 10:00am to noon.
The practice of fermenting foods is, by nature, a partnership with microscopic life. When we ferment foods, we preserve them, make them more digestible and hopefully more delicious. In this hands on workshop you will learn the basics of lacto-fermentation. Participants will make two ferments: a cabbage based sauerkraut and a liquid brined seasonal vegetable. Participants will leave with a pint size jar of each.
$20 for Arboretum members; $25 for non-members.
Pre-registration is required.
SIGN UP ON EVENTBRITE.
Phone: 610-647-8870
Email: webinfo@jenkinsarboretum.org
2018/11/10 - 2018/11/10
Jenkins Arboretum & Gardens
631 Berwyn Baptist Road, Devon, PA 19333