Getting Started with Lacto-Fermented Veggies

Spring is the perfect time to learn how to lactoferment veggies, using local radishes, baby turnips, baby carrots, asparagus, ramps, or just about anything the fields and forests send our way.

In the first part of the class, learn to pickle spring vegetables using the lacto-fermentation method. In the second part, we'll use lactofermented veggies as the basis for a quick and healthy meal. Each participant will take home their own jar of fermented veggies!

Jason Frishman runs the FolkFoods stand at the Burlington Farmer's Market in the summer and enjoys teaching about fermentation year-round.