There's more to fermented vegetables than sauerkraut! Join us to learn how to ferment dill pickles, turn your fermented vegetables into salsa, and use the leftover brine in salad dressings and marinades. We will start by covering the basic technique for fermenting any vegetable, so no previous fermenting experience is required. We will taste-test several of fermented products along the way and everyone will go home with a jar of dill pickles to ferment at home.
This workshop is part of Seacoast Permaculture Group's Preserve the Harvest series for NH Eat Local Month. Tickets are on sale on their website. You do not need to be a Seacoast Permaculture Group member to come to the workshop.
We will be at Haverhill Farmers' Market doing a free fermentation demonstration! Come learn all the tips and tricks for fermenting any vegetable, and take home a handy "Fermenters' Friend" Card with all of the key ratios and tips. We will also be selling our ferments!