This workshop will teach participants about vegetable ferments and cultured condiments. Focusing on sauerkraut, fermented condiments such as lacto-fermented salsa, apple sauce, and also a broader range of fermented vegetables & fruits. Participants will take home recipes created in class to continue fermenting at home. There will be a tasting of fermented products throughout the class. The workshop will finish with a fermentation Q&A and troubleshooting session. All ferments will be vegan.
About the Trainer
Monique Miller works at CERES Fair Food and Joe’s Garden. She has been fermenting for almost 4 years now and has become infamous for “fermenting everything”. Monique is passionate about local food, DIY, seasonal produce, fermentation, preserving the harvest and applying permaculture in everyday life.