Fermentation Workshop

Join Valley Food Partnership and master fermenter Nic Easely to preserve summer’s harvest and learn about the health benefits of fermentation.

This is a hands-on workshop to learn veggie-based saltwater brine. Each participant will take home 2 jars of preserved local veggies!

The cost, just to cover supplies, is $25 per person.

Register by October 16th: https://valleyfoodpartnership.org/fermentation-workshop