Join Garden Manager Matthew Bagshaw for a workshop that covers all things fermented food! In this hands-on workshop, we’ll make sauerkraut, with each participant leaving with their own jar to take home and ferment. We’ll talk about bacteria and yeast and the role they play in many of the foods we eat from bread and beer to pickles and yogurt and learn some tips on how to steer the microbes in the right direction for your at home projects.
10 registrants minimum required for program to run. Piedmont Park Conservancy believes cost should not be a barrier to participation. Please reach out to [email protected] for information on financial assistance and other questions.