Material Fee: (Due during workshop) $15
Class Description: Make your own sauerkraut, kimchi, crock pickle, hot sauce or other fermented delight. Learn the basics of this age-old method of food preservation. Class is hands-on and participants will make and take home their own fermentation jar. Please wear comfortable closed toe shoes. An apron is suggested but optional. Class size is limited so please register early.
Minimum Age: Responsible Young Adult
Minimum Enrollment: 3, Maximum Enrollment: 12
About the Instructor: Rebecca Shannon started out as a dishwasher and somehow ended up a chef. She is an instructor of home food preservation and culinary arts, and a Slow Food member. Rebecca is certified through Virginia Tech in Canned Foods, Principles of Thermal Process Control, Acidification, and Container Closure. In addition to holding a degree in Graphic Design she is an avid gardener and is busy growing her 2 acres in the southwest Virginia Blue Ridge Mountains into a productive small holding.