Join us for a hands-on fermentation workshop with chef Brad Hendrickson. Learn practical techniques and take home your own creation and kit!
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Description:
Mission & Impact
We invite your team to a fun hands-on botanical tonic syrup making activity. Whereby simplicity leads to sophistication.
Fermented foods, from sourdough bread to yogurt to pickles, are among the world’s best-loved culinary delights.
We’ll discuss the key criteria for deciding on what product in what package. I’ll also touch on what to look for to know when it is no longer good.
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!
In this hands-on event, we will be canning salsa to enjoy all year round. Tips and techniques from expert canners will make the evening of preserving a zesty fiesta.
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