This workshop is designed to teach guests how to turn meat protein into products that will last an entire year.
DurationThis Workshop
Welcome To Little John Farm
We’ll learn to make krauts as well as vegetables in brine. All participants will learn in a hands-on way and will return home with two fermentation-ready jars of vegetables!
Breathe in autumn in all its colours with these Italian marinades. In this class, you’ll even learn Elena’s secret sundried tomato recipe.
These workshops have been created in consultation with the Root Cellars Rock Advisory Committee and other local food champions from across the province.
Learn how to ferment sauerkraut, make fermented sour dill pickles, cut vegetable pickles, kombucha, kefir, water kefir, fermented sodas and other creations in my hands on fermentation classes.
This seasonal hands on workshop, shows you how to pickle safely, using a water bath canner.
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