Instructor: Trevor Ring | Community Cultures
Thurs., July 27 | 6 - 8 p.m.
$55 members | $60 nonmembers
Hands-on class hosted at Botany Hall Kitchen

In this class we will dive into lacto-fermented pickles by preserving locally-sourced produce and Phipps-grown produce right on site! Starting with a tour of the edible garden, we will harvest a variety of ingredients to ferment and preserve. Leave the class with a couple jars to ferment at home and the confidence to ferment a variety of vegetables.