Vegetable Fermenting Workshop


CLASS IS CURRENTLY FULL! If you would like to be added to a wait list please email

Ferment Your Vegetables

10am-1pm July 21, 2018.

Workshop will take place at The Livery at Lampeter Cafe, in Lampeter Pennsylvania. (Additional details will be sent after class enrollment)

Fermenting vegetables is so much more than just a fun way to preserve them. We’ll cover the basics of direct salted (i.e. kraut) and brined (i.e. pickles) vegetable ferments and we’ll even learn a way to drink your vegetable probiotics (vegetable kvass!). We’ll discuss equipment, salt, water, the vegetables themselves, food waste, health benefits, and best practices, and we’ll dive deep into the ways that understanding the basic science of this process will give you the freedom and confidence to push the boundaries of flavor that fermented vegetables can provide. During this hands-on single vegetable fermentation class, you will make and take three of your own vegetable ferments.

About the Instructor – Amanda Feifer Author and blogger Amanda Feifer has a long-standing crush on food and beverage fermentation. Since she left the world of Big Food in early 2011, she’s been teaching classes that range from kefir and kombucha to koji and kvass. She writes the fermentation blog Phickle, and wrote the actual book on vegetable fermentation, Ferment Your Vegetables. You can find her pics of stinky, bubbly things on Twitter and Instagram at @phicklefoods.

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