This 3 hour workshop takes you through a variety of healing and creative fall foods to spice up holiday entertaining and enrich daily meals. The first half of the intensive includes demonstrations, tastings, and lots of room for questions. We’ll cover the basics of how to make beet pickled eggs, a zesty horseradish sauce, a spiced apple and squash chutney, and a healing fire cider, and we’ll all share ideas for how we can incorporate them into our meals. In the second half of the workshop, we’ll all work together to make a big batch of sauerkraut (and you’ll get your own jar to take home, along with instructions!) Bring your curiosity and your fermentation questions, and come learn with us!

About the instructors: 

Jillian and Julia met earlier this year during a fermentation and oven building residency with Sandor Katz, and became fast friends. Jillian, aka The Ferment Lady, teaches fermentation classes and offers individual dietary consulting and instruction in Sarasota, FL. Julia is founder and director of Root, a food history and community organization, and a professional fermenter who currently works at Ladybird Grove and Mess Hall.