Eat (and drink) your veggies! Join fermentation author and blogger Amanda Feifer to explore two great ways to turn those CSA veggies probiotic. In the first half of this class, we’ll dig in to pickled, seasonal vegetables, made tart not by vinegar, but through the power of microbes from the soil. Then we’ll switch it up and make kvass, sometimes called “rossol,” for a refreshing sour tonic drink.
Each participant will chop and salt their way through fun fermented recipes with a full understanding of how it works, why it’s incredibly safe and how to troubleshoot and experiment on their own. Everyone will make one of each of these gut-healthy goodies to ferment at home while sampling finished fermented pickles and kvass.