Vegetable Fermentation, Hands-on with Mark Phillips

Fermenting vegetables is an easy and effective way to preserve and enhance the flavor of your favorite produce, including cabbage, radishes, carrots, peppers, and more. Join Mark Phillips for a hands-on introduction to the simple magic of fermentation using vegetables locally and organically sourced in the Berkshires. Learn the history and science of lactic-acid fermentation, as well as multiple methods for approaching a variety of fermented vegetable recipes (sauerkraut, hot sauce, and kvass).

Participants will have the opportunity to taste pre-made ferments during the class and take home a jar of vegetables made in the class and ready for fermentation.

This hands-on workshop is limited to ten people.

About Mark:

Mark Phillips lives in Great Barrington, Massachusetts and has taught 30+ fermentation workshops in New England. He spent 4 years working with Hosta Hill, a local producer of sauerkraut, kimchi, and hot sauce, and co-organized the Berkshire Fermentation Festival. Mark was the in-house “pickle guy” at Stagecoach Tavern in Sheffield, MA, and has worked with globally renowned fermentation revivalist Sandor Katz at Sterling College in Vermont. Follow him on instagram at @EarthCultures

Cancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months.

Notes: Cooking class attendees receive 10% discount on kitchenware purchases on class day

HGS Home Chef is a member of TheWorkshopExperience.org, a group of friends who produce exceptional experiential learning through classes and workshops on a wide variety of topics in and around Hillsdale, NY - at the crossroads of the Hudson Valley and Berkshires.