PRESERVE YOUR BOUNTY
A Seasonal Fermentation & Pickling Workshop
Satuday, May 30th I Noon – 2:00 pm I $100/person
Turning Abundance into Nourishment
Early summer is when gardens, CSA boxes, and farmers markets begin to overflow. This workshop is about learning how to respond to that abundance — not with overwhelm, but with preservation, creativity, and care. Guests are encouraged to bring vegetables from their own gardens or CSA boxes to learn how to adapt fermentation and pickling techniques to what they actually have.
WHAT YOU’LL MAKE
Three hands-on projects
Seasonal Sauerkraut
A flexible kraut base using cabbage plus whatever vegetables are abundant — kale stems, carrots, radishes, fennel. Learn ratios, texture, and seasoning intuition.
Vinegar-pickled vegetables
A light, balanced vinegar brine technique. Learn to choose the right vinegar, balance sweet, salt, and acid, and pickle vegetables at different densities.
Fermented tomato salsa
A fresh lacto-fermented salsa using peak-season tomatoes, peppers, onion, and herbs. Short ferments for bright acidity — fermentation as a culinary tool.
“Preservation isn’t about perfection — it’s about paying attention.”
BRING YOUR BOUNTY
Your garden is welcome here
Guests are invited to bring garden vegetables, CSA surplus, or slightly overlooked produce. You’ll learn which vegetables ferment best, which suit a quick pickle, and how to combine textures and flavors thoughtfully.
TAKE HOME
Leave with more than you came with
- Three jars of preserved vegetables to finish at home
- Step-by-step fermentation & pickling guide
- All recipes made together during the workshop
- Two bonus ideas for using ferments in everyday meals
- Confidence to meet any surplus with skill