Ferment Veggies and Condiments (1 spot left)

Please register:
Click here to save your spot You can get a special discount on the class by using the code “shannon”

Quick Note– I have two meetup groups plus a few other groups that are notified of my classes (as well as my newsletter subscribers) so even though there may be people attending on this page – spots are filling up – so don't miss out – my workshops are small and tend to sell out. I guarantee you will learn lots and have fun meeting like-minded people at the same time!

Learn how to make your own amazing probiotic-rich condiments and get helpful information, tips and tricks about fermentation. Take this opportunity to delve deeper into the culture and flavors of fermented foods.

The workshop includes a handout with recipes specifically written for using  an anaerobic jar – the perfect, safe and affordable way to make fermented delicious foods.

Condiments are one of my favorite ferments – it’s so easy to add these to your meals – Kids and adults love them. They are alive with beneficial bacteria (think probiotics with a much smaller price tag and much more enjoyable than swallowing a supplements), keep longer in the fridge and taste better than anything you can buy at the store. I’ve been told by people who don’t typically like mayo that my lactofermented mayo is spoon-licking good.

A seasonal vegetable and if time permits, fermented salsa. You will also learn the fundamentals to vegetable fermentation.

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