In this workshop, you will learn all about wild fermentation and how to use the magic of beneficial bacteria to preserve fresh produce and maximize flavor, without canning! Renée will present how fermenting vegetables and fruits can increase their nutritional value and digestibility for vibrant gut health. The best of OFS’s summer season's produce will be used, and you will learn to make a variety of delicious condiments, such as pickles, kimchi, sauerkraut, hot sauces, and salsa. All participants will go home with two jars of different fermented foods processed during the workshop, plus a handout of recipes and fermentation resources. 

Tickets are limited!

Learn more on our workshops page out your host or purchase your ticket below: