Intro to Vegetable Fermentation

Instructor: Bonnie Lenneman

Saturday, September 23

9:00 a.m. – 1:00 p.m.

Ages: Intergenerational (16 and up)

All levels are welcome. No experience required.

Student Supplies:

• Note taking materials.
• A sharp kitchen knife and cutting board if you have one.
• The instructor will provide mason jars. If you have an abundance, you’re welcome to bring your own.

Come learn the joys of crafting your own vegetable ferments! We'll cover basic fermentation techniques and learn how to make sauerkraut, kvass, and brined veggies. We'll also discuss the process for kimchi and sample ferments the instructor has made.  This class will be a combination of discussion and hands-on, with participants taking home several of their own projects.

All materials are included with a $15 PAYABLE TO THE INSTRUCTOR at the time of the workshop. 

*Payment by cash or check is required for materials fees. 

 About Instructor:

Bonnie Lenneman (she/they) is an herbalist and community educator residing on traditional ᏣᎳᎩ or Tsalagi (Cherokee) land near what's now known as Brasstown, NC (Itseyi), where she explores mountains and creeks, forages, makes medicine, and learns from plant and fungal teachers.  Passionate about good (and wild) food, the intersection between food and medicine, ancestral skills, ecology, community resilience, and the healing properties of plants, Bonnie shares her enthusiasm with her community through plant walks, food and medicine workshops, an herbal CSA, and wellness consultations through her small business Hearth & Hedge. She also curates education offerings in ancestral and traditional skills for The Firefly Gathering.  A former Folk School work study student, student host, and Olive's Porch Artist in Residence, Bonnie has been teaching and assisting Folk School classes since 2015.