Lacto-Fermented Salsa and Chutney

The Sustainability Academy (map)

Fermentation isn't just about sauerkraut and kimchi! Vegetables, fruits, herbs, and spices can be lacto-fermented to make unique and tasty condiments. During this class, we will make a lacto-fermented salsa and chutney. We will also discuss and taste some creative ways to incorporate these healthful and flavorful foods into quick and easy meals. Jason Frishman owns the Folk Foods business at the Burlington Farmers’ Market and makes fermentations year-round.

$5 for City Market members, $10 for non-members