Sun., Jun. 13 | Herons Nest Classroom
DIY Fermented Food Series: Pickled Veggies, Sauces & Vinegar
Registration is Closed
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.