Fermenting the garden’s bounty is a traditional method of preservation. In this hands-on workshop, Brooke Bonner of Drinkers of the Wind Farm will lead you through how to use the power of microbes to transform fresh vegetables into probiotic-filled sauerkraut, kimchi, pickles, and more! This is not vinegar pickling – lacto-fermentation results in refrigerator stable veggies filled with live cultures to help support your gut health, in addition to providing nutrient dense raw food for the winter. You’ll get to taste a few recent ferments from Drinkers of the Wind’s garden in addition to taking home a veggie-filled jar to ferment at home!

Workshop to be held at The Sage School Kitchen from 10 am to 11 am on Saturday, November 15th.