03.25.18 // Basic Vegetable Fermentation with Lars Peterson // 5:30-7:30pm

Join one of the FERMENTI founders for an instructional journey through the basic understanding of handcrafting your own fermented, lactic-bacteria, probiotic-rich foods. In this class you'll learn why you need them in your diet and how this form of preservation cuts food waste, food budgets and increases nutritional value. The class will cover basic tools, techniques, and general recipes for fermenting fruits and vegetables at home. Everyone will get to taste several Fermenti samples and go home with a quart of kraut (bring a jar or buy one at the shop), a brine chart, recipes, and Fermenti.’s email address to ask any and all follow-up questions.

$35, includes 1 quart of sauerkraut and email support after the class

Meg Chamberlain holds a Bachelor's degree in Fine Art from the Corcoran College Of Art and Design among other accreditations. In 2007, Meg and husband Lars began primitive homesteading in Missouri without the use of power and running water. From these conditions, a unified understanding of how traditional food preservation could be modernized without losing its heritage was identified. At FERMENTI. we help connect you to that amazing past by teaching traditional Lactic Bacteria fermentation of vegetable ingredients. Please join us and help bring this tradition back to life!

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