This workshop will provide an in-depth overview and demonstration of the process for safe, simple, and effective fermentation of vegetables, a timeless strategy for preserving and enhancing the taste of seasonal produce. It will include a demonstration of how to properly prepare and set up a fermentation vessel, and principles and practices for successfully managing your ferment. taught by Mark Phillips of Hosta Hill, a local producer of sauerkraut and kimchi based in Pittsfield, Massachusetts.
Fermented Vegetables: Preserving and Enhancing Summer’s Bounty
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