Join us! Tuesday, July 9 from 6 - 8p

Sauerkraut, Kimchi, Pickles, Hot Sauce!
Workshop will cover the preservation of summer’s bounty through fermentation. Lactic acid bacteria have been used for millennia all over the world to create pickled vegetables and seasonings. With just a few principles of this simple practice, you’ll be able to safely recreate traditional recipes and create new ones with the yield from your garden or local farm! Participants will leave with their own jar of fermenting veggies!

Keepwell Vinegar A business founded by two former pastry chefs specializing in the creation of unique vinegars and misos is based in Harrisburg, Pennsylvania. It is distinguished by its dedication to employing locally sourced ingredients and giving back to the community. Isaiah Billington and Sara conezio are the owners of Keepwell Vinegar and White Rose Miso, companies founded to provide chefs and restaurants with fermented pantry staples using ingredients from mid-Atlantic farms. They have been fermenting professionally for 15 years in restaurants and food manufacturing.

This project was supported through the Donation and Reuse Program with funding provided by the District of Columbia Department of Energy and Environment. Be sure to sign up for the other workshops in this series.

Making Wild Soda w/ ReDelicious : https://events.humanitix.com/food-preservation-wild-soda-making