Fermenting vegetables is a process and cultural tradition that has existed world-wide for millennia. This ancient method of food preservation is starting to regain popularity as people seek more sustainable living practices and learn more about the human microbiome and its importance to overall health. Preserving your harvest in this way uses less energy, adds nutritional value and beneficial bacteria, and creates community-building opportunities. In this workshop, you will participate in in-depth discussions of what it is to build a truly local cuisine based on what the land base can provide year round with a particular emphasis on how to sustain ourselves during the long winter months. You'll learn the basics of fermenting vegetables through hands-on processing of locally grown vegetables, and there will also be in-depth discussions around the cultural history of the practice and the health benefits of a robust human microbiome. We will also be joined by Ian Andrus of nearby Creaking Tree Farm to discuss the importance of soil health and its relevance to the fermentation process. Creaking Tree Farm will also be the source of the vegetables we’ll be using in our project. Participants will take home fermentation projects to manage with ongoing guidance from the instructor. Students should have basic culinary knife skills and the ability to lift 10-15 lbs. Students Age 16+ are welcome to register for this course. Youth ages 12 and up may attend if accompanied by an adult. 

Required Tools

• Favorite kitchen knife

Optional Tools

• Apron

• Kitchen towels