Getting Started with Lacto-Fermented Veggies

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Summer is the perfect time to learn how to lacto-ferment veggies, using local radishes, cucumbers, tomatoes, peppers, cabbage, and so much more the farms and gardens send our way. In the first part of the class, we will show you how to pickle summer vegetables using the lacto-fermentation method – and you get to take home a jar! In the second part, we will show you how easy it is to use lacto-fermented veggies as the basis for a quick and healthy meal. Jason Frishman runs the FolkFoods stand at the Burlington Farmer’s Market in the summer and enjoys teaching about fermentation year-round.