Introduction to Cultured Vegetables at Home

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.