Age Group:
Adults
Please note you are looking at an event that has already happened.
Registration for this event is no longer open.
Program Description
Event Details
Learn how to lacto-ferment vegetables in a salt brine, creating an environment in which probiotics can flourish. Cookbook author Emily Paster will explain the necessary salt-to-water brine ratio, the proper fermenting environment, and indicators that your fermented veggies are ready.
Disclaimer(s)
Food Allergies
We cannot guarantee that food served at this program has not come into contact with tree nuts, soy, or other allergens.