SOLD OUT. Join the waitlist in case of an opening.

Workshop Description

From kombucha to kimchi, the complex umami and probiotic punch of ferments have spiked the popularity of fermented foods in recent years. But fermentation is far more than a fad; it’s an ancient and simple art used to extend the life of food. This workshop, led by Garden City Harvest’s Community Education Coordinator Alexandra Brown, will focus on the basics of vegetable fermentation using salt and a few, simple guidelines.

Bid adieu to store-bought kraut, hop aboard the fermentation wagon and let the microbes do the rest! Participants will leave the workshop with veggies ready to ferment and the skills to repeat the process.

Participants will be prepping and tasting throughout this workshop. Please contact Alex at alex@gardencityharvest.org with any food allergies.

About the Instructor

Alex stepped into the role of Community Education Coordinator following two years of farming at River Road. She attended the University of Montana, majoring in Sociology and minoring in Environmental Studies, worked on multiple small-scale farms, and received her certificate in permaculture design. Her time farming fostered a love of cooking, preserving and sharing food. She apprenticed under a master preserver and taught fermentation workshops through the Cornell Cooperative Extension. Her mission as Community Education Coordinator is to honor our local farmers and food system by empowering individuals to grow and eat local food. Her favorite fermented food is kimchi, with all other ferments taking a close second.

Sliding Scale

Accessibility is central to the mission of Garden City Harvest. For this reason, our workshops are available on a sliding scale. We value your participation regardless of your financial means, and ask that you choose the appropriate rate for you.