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Instructor Erin Walsh, a certified Master Food Preserver Cornell Cooperative Extension will teach a hands-on fermentation class on Thursday, May 14 from 6 - 8pm. Fermentation is a time-honored method of preserving food that has been practiced for thousands of years—and it's experiencing a powerful resurgence today. Why? Because fermented foods are not only delicious, they’re incredibly good for you.
Through fermentation, a vegetable's flavor profile transforms from simple to wildly complex, gaining valuable probiotics and enhanced nutritional benefits. It’s a natural way to preserve seasonal produce, reduce food waste, and create vibrant, living foods right in your own kitchen.
In this hands-on class, you’ll learn the fundamentals of vegetable fermentation by making traditional sauerkraut and a seasonal fermented pickle using two different methods. You’ll leave with practical skills, confidence to ferment at home, and a jar of your own creation to enjoy.
Class is limited to 9 people and is $30. Erin's classes regularly sell out so please sign up asap.
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Event Venue
27 Lake Ave, Averill Park, NY, United States, New York 12018
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