Small Batch Vegetable Fermentation & Recipe Development
Learn key concepts necessary for making delicious lacto-fermented vegetables at home. Heather will cover vegetable selection, salt concentration and ideal fermentation temperatures, and discuss an easy approach to developing small batch kraut recipes. There will be a kraut making demonstration and the opportunity to taste a few unique small batch ferments.
Heather Wernimont, Fermentation Educator and Vegetable Manager at Real Pickles