This workshop celebrates the flavors of spring - vibrant, bright, delicate. Think little tiny roots, the last of the season's citrus coupled with the first of the season's berries. Recipes include Lemon-Berry-Beet Kvass, Dilled Watermelon Radishes, and Gingered Carrots.
In addition, we tackle fermentation tips like how to keep your ferments safe from mold, how to let off the pressure of gases caused by fermentation, what kind of vessels you should use and what to do if you don't have any special equipment.
