Got an abundance of veggies or mushrooms and need ideas for what to do with them? Learn the art of fermentation and preservation in our hands-on workshop. You’ll learn to transform foraged and farmed foods into delicious, nutrient-dense pickles, krauts, and ferments. We’ll share the secrets of the science, with approachable recipes that allow you to eat seasonally, year-round. From simple pickles, crunchy lacto-fermented kraut, to tangy sourdough, this class will give you the skills to stock your pantry with probiotic-rich foods, reduce waste, and connect with a culinary lineage. You’ll leave with some treats and the confidence to continue your pickling and fermentation journey on your own.

This class is full. You can join the waitlist here.