Class: Vegetable Fermentation

fermented-veggiesThis class was first offered in January and filled up quickly.  For those that were not able to attend we are offering it again on March 5.

Come learn how to ferment vegetables in your own home! We will talk about sauerkraut, pickles and how easy these cultures are to maintain.  Fermented foods used to be a cornerstone in the human diet as they are a safe and tasty method of food preservation. Come learn the benefits of bacteria and how simple they are to culture! Participants are encouraged to bring their own fermentation supplies so they may take home ferments they make in the workshop (see below). Samples of home ferments will also be provided for tasting. Come learn some tips and tricks of the trade.

Fermentation supplies to bring:
• A cutting board and knife
• A ball glass canning jar and lid (pint or quart size)
• Uncooked Vegetables and herbs to fill it (they will be chopped up) Vegetable and herb suggestions: Cabbage, carrots, onions, green beans, peppers, tomatoes, garlic, turmeric, ginger, allspice, fresh Italian herbs. The sky is the limit!

Dana Sharp and John Capps will teach the class and assist you with in preparing your vegetable ferments.

For questions contact David Bolt at 865.603.0520 or dwBolt@Sutainable

Fee is $15 and will be limited to 15 participants


Saturday March 5


1:30 Doors open
2:00 Class Starts
3:30 Class Finishes


Sustainable Future
201 Ogle Avenue, Knoxville, TN 37920