Students of Tracey Zinck will learn how to safely preserve foods through the ancient art of fermentation by making their own sauerkraut, pickles or other fermented vegetables,  as well as discuss the health benefits of including these fermented foods in their daily diets.  Students will have the choice of either taking home active ferments or just the equipment necessary to ferment their own.  Equipment, recipes, and fermented food samples (for tasting) will be provided.  A head of green or red cabbage, bell peppers, onions or carrots will be welcome, but not required.  Tracey has been fermenting foods for 10 years and has over 20 years of experience as a chef.  Age 13+.

Wednesday or Thursday  8-10 or 1-3.  Cost $40.