Saturday, March 5, 2016 from 11am-12:30pm
Join fermentation enthusiast Andrea Potter of Rooted Nutrition for this experiential cooking class. Learn how to easily transform fresh produce into tangy, probiotic-rich, pickled vegetables. Made the oldest-fashioned way; without any heat or canning!
This class includes:
- Hands on making your own pickled vegetables to take home and start fermenting right away!
- Nutrition information about the benefits of fermented foods
- Tasting a variety of fermented pickles.
*Please bring a knife and a wide-mouthed 500ml mason jar with lid. Jars will be sold at the event as well.