I will be leading two workshops this month at my place, a stone's throw away from Jean Talon Market.
On Tuesday, April 8, 2014 at 7:30pm, we'll make final batches of the season of versatile and sought after Winter Kimchi and crunchy Lebanese Turnip Pickles (20$).
Monday, April 14, 2014, 7:30pm, we'll prepare Sauerkraut and Salt-preserved Lemons to suit the sunny days to come (20$).
Workshops include an exploration of basic vegetable lactofermentation principles, different preservation techniques, and tips and tricks that will help you as you experiment on your own.
Participants leave with the fruits of their labour: jars of sauerkraut, kimchi, and/or pickles to ferment at home. They also get a copy of my "ABCs of Vegetable Lactofermentation" handbook to guide them in future projects.
Please contact Haley at 100percentferments [at] gmail [dot] com to sign up! Please include your name, phone number, and choice of workshop