Hands ON Lacto-fermentation: Easier, Healthier, and More Sustainable Way to Preserve

Saturday, February 16 , 10-12pm 

$25 Garden Member, $30 Non Member

Join Jerilynn Bedingfield, former Head Gardener of the Oakhurst Garden and accomplished instructor, and learn the joy of fermentation. Lacto-fermentation is an alternative, traditional process to canning fruits and vegetables.  A wide variety of beneficial lactic-acid bacteria and yeasts are involved in the process of lacto-fermentation, all of which work together to convert raw food into more easily-digestible components, along with releasing and stabilizing nutrients of the food. Bring 1- 2 empty quart jars to take home ferments.  Samples may be available to taste.  5 person minimum. Advanced registration required.