Fermented Vegetables - September 27, 2025

Autumn vegetables like carrots, beets, and onions are perfect candidates for pickling via lacto-fermentation.  This process involves packing vegetables in a salt brine and adding various spices and herbs for flavor.  Different from typical pickling, the vegetables and container are not heated to kill bacteria for long term storage.  Instead, the salt brine sanitizes the vegetables and allows probiotic-rich, lactic acid producing bacteria to thrive.

The day will include:

• Picking vegetables from the garden
• Processing vegetables
• Setting up fermentation vessels
  
• Lunch
• Creating a salt brine
• Packing vegetables to begin fermentation
• Pickled vegetable tasting

At the end of the workshop, participants will take home several jars of various lacto-fermented vegetables to continue fermentation at home.

Location: Sandusky Garden, Kansas City, Kansas

Upon signing up, participants will receive an email with further details about the workshop, location, timeline, and preparation.  For questions regarding our workshops, please email us at chris@bittersweetfarmstead.com.