// Instructor: Heidi Krattiger //
Hot sauce, garlic paste, coriander, and lemons can be preserved with fermentation, as well as many other herbs, vegetables, and fruit. This class will inspire new and experienced fermenters! Basic techniques will be taught and applied to cabbage and non-cabbage recipes. Participants will have a hands-on opportunity to work with produce that is seasonally available and take home a ferment. A variety of fermented goods will be available for participants to sample.
Registration Deadline: 10/15/2018
Class Time: 9am – 12:30pm
Class Fee: $45
Material Fee: $10
Location: Viroqua, W
Viroqua Food Co-op Members receive a $10 discount on this course! Just enter your owner number in “other information” when registering as a VFC Member.
Course details and location directions will be emailed to you 1 week before the course. Please provide accurate contact information to ensure that you receive these details.