Day 1: Fermentation
Learn about and participate in making different fermentations, sauerkraut, kimchi, sourdough bread and mead.
This fermentation workshop was inspired by the legacy of Sandor Katz. He did a workshop at the farm in 2008. Since that time, our experience and knowledge of fermentation has grown with the number of living-culture friends which we keep alive and which keep us alive.
In this hands-on workshop, we will make sauerkraut, kimchi, yogurt, sourdough bread and mead as well as discuss many other house ferments such as keifer, tempe, miso, beer and wine.
September 27, 2014
squash copyDay 2: Preservation
Learn about and help preserve the fall bounty through canning, drying and cold storage.
In the Preservation workshop, which is paired with the fermentation workshop, we will look in detail at all the other non-fermented ways of preserving the summers bounty including root cellars, freezing, canning and dehydrating.
September 28, 2014
Two individual workshops on successive days: September 27 and 28, 2014