For centuries, cultures around the world have used lacto-fermentation to preserve the bounty of their gardens and enhance the flavor and nutritional value of their produce. Now, you can learn this time-honored technique and bring it into your own kitchen! Join Mallory Smith for a fun and interactive workshop where you’ll discover how simple it is to ferment your favorite vegetables and fruits.
In this hands-on class, you’ll learn how to transform fresh, local produce into delicious, probiotic-rich foods using just a few kitchen essentials. Best of all, you’ll leave with your very own jar of mouthwatering lacto-fermented veggies to enjoy at home. Whether you’re new to fermentation or looking to expand your skills, this workshop will give you the knowledge and confidence to start your own fermentation journey!
Mallory Smith is the garden manager for the Alaska Harvest Collaborative, where she mentors students in the experiential learning garden. Mallory has 15 seasons of experience growing fruits and vegetables in northern climates and working in the local food movement.
Accommodation requests related to a disability should be made five business days in advance to Glenna Gannon at gmgannon@alaska.edu or 907-474-5945. Language access services, such as interpretation or translation of vital information, will be provided free of charge to individuals with limited English proficiency upon request to amnorris2@alaska.edu.
The University of Alaska (http://www.alaska.edu/alaska) is an equal opportunity/equal access employer and educational institution. The university is committed to a policy of nondiscrimination (http://www.alaska.edu/nondiscrimination) against individuals on the basis of any legally protected status.
This work is supported by the U.S. Department of Agriculture’s National Institute of Food and Agriculture.
Price:
$50.00