Fermentation

Interested in making your own sauerkraut but don’t know the first thing about fermentation?  Join Sarah Hefner in our historic Town Hall for a beginner’s class in the age-old tradition of preserving produce without refrigeration or canning.  Participants will learn the history and basics of salting, brining, and lactic acid fermentation.  They will prepare a jar of sauerkraut and a jar of brined green beans to take home as well as do a tasting of some finished items.  All materials are provided, but participants can bring their own sharp knife to use during class if desired. Space is limited.