Join us on the farm for a fermentation workshop rooted in simplicity, seasonality, and time-honored preservation. Together, we’ll walk through three approachable vegetable and fruit ferments, using what’s fresh from the fields to show how everyday ingredients can be transformed into flavorful, living foods.

During the workshop, we’ll go over how to make lacto-fermented sauerkraut with farm-grown cabbage, a bright blueberry ferment, fermented honey garlic, and a simple brined seasonal vegetable. Along the way, we’ll cover the fundamentals of salt ratios, wild fermentation, flavor balancing, and how to safely ferment at home without special equipment.

This is a relaxed, practical class designed to build confidence and curiosity—perfect for fermentation beginners or anyone looking to reconnect with traditional food skills. You’ll leave with a deeper understanding of fermentation and inspiration to carry each year’s harvest into every season.

Cost: $35/ Person