There is something steady and deeply satisfying about putting fresh vegetables into a jar and letting time do the rest. Salt. Vegetables. Patience. That is how it has always been done.
On Saturday, June 6th from 10:00am to 12:00pm, we will gather for a hands on class devoted to the basics of fermentation. This is a practical morning. Sleeves rolled up. Salt on your fingers. Learning by doing.
Held at Well Folk Farm | Lititz, PA
Directions will be emailed upon registration.
During our time together, you will
• Learn the foundational principles of fermentation
• Understand how salt protects and preserves vegetables safely
• Discuss the connection between fermented foods and gut health
• Create your own traditional sauerkraut
• Prepare a seasonal salt brined vegetable using what is fresh and abundant
We will talk honestly about digestion, nourishment, and why traditional cultures prized fermented foods long before supplements lined store shelves. This is old wisdom that still works.
• Two jars of your own hand crafted ferments
• My printed fermentation recipe book
• The confidence to continue when summer produce begins filling your garden beds and farmers market baskets
You will leave ready to preserve cucumbers, cabbage, carrots, and whatever the season hands you next.
$85
Space is limited to keep the class intimate and unhurried.
Reserve your seat and step into a slower way of living.
*All classes are non-refundable*
There is something steady and deeply satisfying about putting fresh vegetables into a jar and letting time do the rest. Salt. Vegetables. Patience. That is how it has always been done.
On Saturday, June 6th from 10:00am to 12:00pm, we will gather for a hands on class devoted to the basics of fermentation. This is a practical morning. Sleeves rolled up. Salt on your fingers. Learning by doing.
Held at Well Folk Farm | Lititz, PA
Directions will be emailed upon registration.
During our time together, you will
• Learn the foundational principles of fermentation
• Understand how salt protects and preserves vegetables safely
• Discuss the connection between fermented foods and gut health
• Create your own traditional sauerkraut
• Prepare a seasonal salt brined vegetable using what is fresh and abundant
We will talk honestly about digestion, nourishment, and why traditional cultures prized fermented foods long before supplements lined store shelves. This is old wisdom that still works.
• Two jars of your own hand crafted ferments
• My printed fermentation recipe book
• The confidence to continue when summer produce begins filling your garden beds and farmers market baskets
You will leave ready to preserve cucumbers, cabbage, carrots, and whatever the season hands you next.
$85
Space is limited to keep the class intimate and unhurried.
Reserve your seat and step into a slower way of living.
*All classes are non-refundable*
