Introduction to Lacto-Fermentation 

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Bill Goodwin is a chemical engineer who prefers to grow his own food and experiment with anything that might even look like food. He’s found that lacto-fermenting veggies from the garden is fun, simple and nutritious. He’s made delicious batches of krauts, pickles, fermented beets and kimchi, and wants to share what he’s learned with anyone who’s lost interest in coleslaw. In this class we’ll wield knives and cut up unsuspecting vegetables, apply some salt and a bit of “scrunch” - and make batches of something delicious for everyone to take home.

Vegetables & workshop materials will be provided.

$70 members/$85 general admission