Getting Started with Lacto-Fermented Veggies
Monday, May 13, 2013 from 6:00 PM to 7:30 PM (EDT)
Spring is the perfect time to learn how to lactoferment veggies, using local radishes, baby turnips, baby carrots, asparagus, ramps, or just about anything the fields and forests send our way.
In the first part of the class, learn how to pickle spring vegetables using the lacto-fermentation method. In the second part, we'll use lactofermented veggies as the basis for a quick and healthy meal. Each participant will take home their own jar of fermented veggies!
Jason runs the FolkFoods stand at the Burlington Farmer’s Market in the summer and enjoys teaching about fermentation year-round.
$5 for City Market Members, $10 for non-members
Questions? Please call the Customer Service Desk (861-9701).
City Market, Onion River Co-op, is a community-owned food cooperative located in beautiful downtown Burlington, Vermont. We provide a wide selection of local, organic, and conventional foods and thousands of Vermont-made products.
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