Sun., Jun. 13 | Herons Nest Classroom

DIY Fermented Food Series: Pickled Veggies, Sauces & Vinegar

Time & Location

Jun. 13, 1:00 p.m. – 3:00 p.m.
Herons Nest Classroom, 262 Rainbow Rd, Salt Spring Island, BC V8K 2M3, Canada

About the Event

Join Registered Holistic Nutritionist and fermented food enthusiast Beth Whalley for this hands-on workshop where we will dive into the world of lacto-fermented veggies, sauces and vinegar. Learn to make lots of variations of pickled veg, hot sauce and apple cider vinegar at home. Each participant with leave with a recipe booklet and their own jar of dill pickled carrots to ferment at home. *Participants are asked to bring a sharp knife and a cutting board with them.

Cost: $35

Click here to register.

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