Vegetable Fermentation 101

with Boston Ferments

Thursday, June 25th, 5:30-7:30pm

Have you ever thought about making your own naturally fermented sauerkraut or pickles? With some vegetables, a little salt and water, you can be on your way to making delicious and healthy sauerkraut and fermented vegetables on your counter top. It is also a great way to preserve your CSA. During this workshop, we will cover the basics of vegetable lacto-fermentation and get hands-on with some cabbage for sauerkraut.  Attendees will leave with recipes and a jar of sauerkraut ready from home fermentation. Kimi Ceridon, longtime CSA shareholder and educator with Waltham Fields, will be leading this workshop.

Where

Waltham Fields Community Farm 
240 Beaver St.
Waltham, MA 02452  

 
Driving Directions 

Contact

 Alexandra Lennon-Simon 

Education & Outreach Coordinator

Waltham Fields Community Farm 

781-899-2403 x2 

alexandra@communityfarms.org

 

 

WFCF Members $25/Participant

Non-Members $30/Participant

 Fee assistance available for low-income participants; contact Alexandra Lennon-Simon for more information

Alex@communityfarms.org

 

About the Educator: 

Kimi Ceridon is the Trustees of the Reservations' Programming Coordinator for the Boston Public Market Kitchen (opening this summer) and a board member for Boston Ferments. Along with her husband, she raises her own chickens, has two bee hives and has an awesome organic garden that supplements her meat, fish, grain and vegetable CSA shares.  With so much abundance, there is ample opportunity for canning, preserving, drying and freezing.  Kimi recently received her Master of Liberal Arts in Gastronomy Program at Boston University.

Please Note: Before your register you must complete and sign copy of the WFCF Waiver and Release Form (see below). Mail completed forms to WFCF Attn: Alexandra Lennon-Simon 240 Beaver St. Waltham, MA 02452. 

Click here to download and print our WFCF Waiver & Photo Release Form.

Register Now!

Thank you and see you in Learning Garden!