Lactofermentation Workshop

By |2015-03-03T00:57:16+00:00March 3rd, 2015|0 Comments

Learn to preserve the harvest through lacto-fermentation!  Create your own natural, brine-cured, raw vegetables, such as: beets, cabbage for sauerkraut or kimchi, carrots, celeriac, cucumbers, garlic, green beans, okra, parsnip, rutabaga, sweet peas, turnips, and more; plus sourdough starters and batters from grains and beans - a huge variety of traditional raw foods that once [...]