Intervale Cooking Series: Veggie Fermentation

This class has been sold out!

In this workshop we will discuss the basics of lactofermentation, the science behind how it works, the health benefits and how you can do it yourself. The first part of the session will be discussion based, followed by getting our hands dirty making mixed vegetable ferments. No experience is necessary, but everyone should come to class with a curious mind and expect to leave with a jar of their ferment, class handouts, and fermentation fervor! This class will be led by Christa Gowen, a fermentation enthusiast who has been turning stray vegetables into delicious ferments for over a decade. Her favorite ferment is radicchio with fennel seed and lemon zest. She lives in Essex with her husband and son.