Natural Lacto-Fermentation

Chad Lebo of CURE will be back for another of his popular natural fermentation (no vinegar) workshops.  

Learn the tips, tricks and science of traditional pickling without vinegar. We will learn how to use natural lacto-fermentation (just salt, water and vegetables) to make pickles, sauerkraut, salsa, slaw and even hot sauces.

If you just want to watch and learn and try your own at home, bring a pen and notebook.

If you want to actually do some pickling, bring along some mason jars (quart and pint) and any vegetables and/or fruit you would like to ferment. Cabbage will be provided so everyone can at least start some sauerkraut. If you want to make some fermented pickles, bring the freshest pickling cucumbers you can get (2-3 days old at most). For salsa or slaw, bring something firmer to shred like cabbage, carrots, radishes etc. and other vegetable and fruits for flavor. For hot sauce, bring some hot peppers and some tomatoes for the base and other vegetable and fruits for flavor. 

Also, bring your own cutting board and knife.