Join Fermenti February 5th from 4-6pm at the farm store for an Introductory Class on Self Brining Lacto-Fermentation.
Meg from Fermenti is the master of fermenting! What is fermentation, you ask? To put it succinctly, fermentation occurs when salt-loving (halophilic) bacteria and yeast consume sugar and produce either natural alcohol or natural acids, which in turn preserve food. This is an anaerobic process, meaning it occurs without oxygen. Most importantly, you don’t have to be a scientist in a lab to create delicious fermented foods like pickles and kraut!
Make and take home sauerkraut that YOU make in class and enjoy some snacks and fermented foods.