Fermentation Fundamentals: Turning Veggies into Pickles, Kraut & Hot Sauce

In this hands-on workshop, participants will learn to turn everyday vegetables into flavorful fermented foods like pickles, sauerkraut, and hot sauce. Using simple techniques and natural ingredients, you’ll discover how to safely preserve produce and create delicious, probiotic-rich recipes to enjoy year-round.What to ExpectExpect an interactive class that combines demonstration with plenty of hands-on time. The instructor will walk through each step of the fermentation process before participants start their own batch to take home. Please bring your own vegetables or produce of choice to use during the workshop. All other materials and equipment—including jars and airlocks—will be provided.Skills You’ll AcquireUnderstanding the basics of lacto-fermentationFood safety practices for home fermentationTechniques for preparing vegetables and creating brinesHow to monitor and maintain ferments at homeWhat’s ProvidedMason jar and airlock for home fermentingSalt and all shared materials needed for your first fermentSimple recipes and guidance for future projectsVegetables Not Provided. Please bring your own. Who Should AttendThis workshop is perfect for beginners and home cooks interested in preserving food naturally. No prior experience is needed—just curiosity and a love for flavor.Prerequisites/Safety InformationNo prerequisites. All are welcome. Please wear clothes that can get a little messy, and bring your own vegetables or produce to ferment.Instructor: Matt McGuirkWorkshop Ticket Fee: Standard Public Ticket: $47.00MakeHaven Members: $40.00You must click below and REGISTER to attend at:https://www.makehaven.org/civicrm/event/info?id=922&reset=1Scroll to the bottom of the page and complete the information under Register (gray box) and hit submit. You will receive an acknowledgement by email. Questions? Email info@makehaven.org