Create a ferment for Thanksgiving! In this special Fermentation 201 class, you will learn our tricks and techniques for fermenting any vegetable. We'll quickly re-visit the basics of lactic-acid fermentation, and dive into both dry brine and wet brine methods, packing techniques and discuss common problems. We will then discuss fun ideas for adding ferments to your traditional Thanksgiving dishes! Please bring all of your questions, as well as your creativity to this workshop!

Participants will make a fermented celery root with rosemary and leek. This ferment is delicious when eaten on its own but is a GREAT addition to any stuffing recipe.

Workshop fee includes class materials, as well as a drink of your choosing (wine, beer, kombucha) and a GYST board (think adult lunchable - cheese, fermented veggies and chocolate).

Don't forget - if you sign-up for both workshops 101 and 201, you will receive a $20 GYST gift card!

Questions? Please email Ky at ky@gystmpls.com