Learn how to ferment vegetables in a saltwater brine to create sauerkraut and vegetable pickles.
Instructor Emily Paster will explain the how and why of lacto-fermentation - an environment in which probiotics can flourish - including the necessary salt-to-water ratio, the proper fermenting environment, knowing when your ferments are ready and how to avoid common pitfalls. Emily will demonstrate making sauerkraut and fermented vegetable pickles with samples provided.