Intervale Cooking Series: Veggie Fermentation

In this workshop we will discuss the basics of lactofermentation, the science behind how it works, the health benefits, and how you can do it yourself. This class is designed as part lecture, part hands-on demonstration. The first part of the session will be discussion based, followed by getting our hands dirty making mixed vegetable ferments. No experience is necessary, but everyone should come to class with a curious mind and expect to create a jar of a ferment and leave with fermentation fervor!

This class will be led by Christa Bevan, a fermentation enthusiast who has been turning stray vegetables into delicious ferments for over a decade. Her favorite is radicchio with fennel seed and lemon zest. She lives in Essex with her husband and children.

Class will be held outdoors at the Intervale Center and participants must wear close-toed shoes.