ONLINE - Fermented Vegetables: Sauerkraut, Kimchi, and More

Vegetable fermentation is a practical, safe, and effective method for preserving and enhancing the taste of seasonal produce from your garden, farm, or grocery store. This online workshop will provide an in-depth overview of the process for fermenting vegetables at home. It will include a demonstration of how to properly prepare and set up a fermentation vessel, as well as provide principles and practices for successfully managing and storing your ferment. The techniques and knowledge in this workshop can be used for sauerkraut, kimchi, cucumber pickles, hot sauce, dilly beans, and more. 

Mark Phillips is a fermented food educator living in Great Barrington, MA. He has taught numerous workshops on the subject of vegetable fermentation, koji, and miso, and is a team member at Hosta Hill, a Berkshires-based producer of Sauerkraut, Kimchi, and Hot Sauce. Find him on instagram at @EarthCultures.

This program is part of the Noreen L. Papa - Mothers: Live Your Life! series. Please register. The Zoom link will be in your registration confirmation and reminder emails.