Kitchen Alchemy: Learn How to Ferment Veggies and Fruit

Instructor: Nanette Davidson

Day & Date: Friday, June 12, 2026

Time: 3:00 p.m. – 7:00 p.m.

Tuition: $70.00

Ages: 18 and Up

The season's harvest provides lots of opportunities for creating delicious, fermented fruits and vegetables that add a probiotic tang to your everyday fare. Learn how to prepare krauts, pickles and condiments that require simple tools, few ingredients and no cooking. Using the bounty of the farmers' market or garden, fill jars to take to your own home kitchen. Together we will discuss menu ideas and dishes that incorporate these colorful ferments. Enjoy a tasting of previously made treats. This workshop is appropriate for participants who are gluten-free.

Experience Needed: All levels are welcome. No experience required.

Students Please Bring:

• Note taking materials.
• (Optional) A snack and/or water bottle. Filtered water is available in the classroom.

An additional fee for materials provided by your instructor for this workshop is estimated at $25.00. THIS FEE IS PAYABLE TO THE INSTRUCTOR at the time of the workshop. Material fees may change depending on the number of participants and price of materials at the workshop. *Payment by cash or check is required for materials fees. 

* We contract with local and regional instructors for short workshops that generally require a minimum of students to run. If you have any questions, you’re welcome to call Olive’s Porch for up-to-date enrollment information. To respect our instructor’s time and preparation for workshops, please contact us as soon as possible if you are unable to attend a workshop. Cancellations made more than 14 days prior to a workshop will be issued a full refund. Cancellations made 14 or less days prior to your workshop are not eligible for a refund. If Olive’s Porch needs to cancel a workshop for any reason, we will issue a full refund. See our General Information and Policies page on our website for more information.

About Instructor: Nanette Davidson began the cooking program for the John C. Campbell Folk School in 1998 and served as Resident Artist for twenty years. In 2018, she authored "The Folk School Cookbook: A Collection of Seasonal Favorites," which features recipes from the dining hall, greater Folk School community, and many of her own recipes from decades of cooking. Nanette has taught adults and children alike at summer camp settings, wine and food festivals, farmers markets, sustainability fairs, arboretums, teaching kitchens, wellness centers, and more. Her food philosophy is whole, fresh, healthy, colorful, and seasonal.