Introduction to Fermentation

An introduction to small-batch, lacto-fermentated vegetables. With demonstrations of both the ‘brining’ and ‘dry-salting’ methods. We will cover the basics of how and why to ferment vegetables, materials and tools needed, and troubleshooting tips.

Fermented veggies add dynamic flavour to your cooking, are easy to digest and have added nutritional value! This program is presented by Meghan Stewart.