Fermentation Workshop

You’ve probably heard about the health benefits of eating fermented foods. They’re full of the probiotic elements that contribute to wellness, and the flavors that contribute to your dinner. From kimchi to sauerkraut to kefir to miso, fermented foods have been in the limelight recently. But for many of us, they inspire some hesitation. We aren’t sure how to ferment our own, or we’re worried about all the variables we can’t control.

Get all the health benefits of your own ferments and all the knowledge you’ll need to make them with confidence at our August 6 Fermentation Class. Jessica Romrell will lead you through an introduction to fermented foods. You’ll start with a chance to sample some delicious fermented veggies. Then, you’ll make your own, learning how to add veggies to your own jar and then how to store them at home until they’re ready to eat. You’ll learn how to make versatile recipes that you can replicate at home. We’ll also cover common troubleshooting, checking for doneness, and how to incorporate fermented veggies into your daily meals.

What to expect:

  • An overview of the health benefits of fermented foods.
  • A chance to taste-test different fermented veggies.
  • Instruction on general fermentation principles and troubleshooting.
  • Guided, hands-on experience using a recipe to pack three different jars with the vegetables that will ferment at home.
  • Three jars of ferments to take home and store until they’re ready.
  • Complete instructions on how to care for ferments and tell when they’re ready to eat.
  • Suggestions for how to incorporate more fermented foods into your diet.


Class Date & Time:

August 6 from 6:00-7:30 PM

** Attendees will need to bring their favorite cutting knife and a cutting board. **

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