SUNDAY, NOVEMBER 10, 2024

1 - 4 PM

Hosted at Watson’s Corners Community Hall

1132 3rd Concession Dalhousie

Lanark, Ontario K0G 1K0

Join Melissa from Honeybee Homestead, for a hands on afternoon. Learn the basics of lacto fermentation, safety parameters, effective preservation techniques, and troubleshooting.

Taste the difference between lacto-fermented sauerkraut and pickled cabbaged, and discuss the health benefits and cultural and culinary uses.

You’ll prepare and take home a jar of cabbage to ferment with a recipe.

I’ll share my successes and failures to give you insight into possible troubleshooting scenarios.

All materials, a light snack, herbal tea and water will also be provided.

It aims to be an easeful, informative and playful afternoon!

This workshop is for you if…

You’ve been wanting to prepare fermented foods and have yet to take the plunge
You have tried preparing fermented foods, have yet to nail it, don’t know why, and have questions
You have an abundance of produce and want to learn another way to preserve it
You want to save on groceries and reap the health and culinary benefits of fermented foods
You love creating in the kitchen and want to learn more!

What's included in this workshop?

Learn the basics of lacto fermentation, parameters for safety, techniques for effective preservation, and troubleshooting
Prepare and take home a jar of cabbage to ferment with a recipe
Discuss the health benefits, cultural and culinary uses
Taste the difference between lacto-fermented sauerkraut and pickled cabbage
Meet other like-minded DIYers and Homesteaders
All required supplies
Light snack and herbal tea