We all understand that yogurt is made by fermenting milk with live, probiotic, beneficial bacteria. Well, you can ferment vegetables, too. You can make sauerkraut, kimchi, carrot-beet relishes, and so much more. And all you need is a jar and some salt. And what better time of year to start – when the gardens are overflowing. Erin will share the centuries-old practice of lactofermentation in a way that is easy and accessible. Erin has been a farmer, a foodie, and a food educator. We are thrilled to have her with us.