Learn how to preserve the summer harvest in this fermentation workshop. We will make traditional sauerkraut and pickled vegetables using lacto-fermentation, a natural method of food preservation. Participants will bring home a sample to ferment on their counter top.
Susan Paykin is a farmer and educator based in Beacon, NY. Susan has worked on farms in New York and around the world, and teaches courses in sustainable agriculture at Westchester Community College. She loves to cook, preserve, and experiment with food.