Embrace the slow season and join us at the farm to learn the Joy of Fermentation with seasonal produce straight from the fields. We're all about preserving autumn & early winter's abundance, and we're opening our doors to teach others how to transform fall veggies into tasty, probiotic goodness that will last all winter long.
At this workshop, learn about different preservation techniques and recipes that many cultures use to sustain themselves using the ancient and beneficial process of live culture fermentation. We'll all get hands-on experience crafting up our ferments, and then we will take home jars of each tasty creation at the end of the day.
Sauerkraut made from farm-fresh cabbages, homemade kimchi paste, and rice koji-based miso are all on the table. Join us for this extra special and fermentation-filled day!
$80, per ticket and take home jars of each ferment:
- Sauerkraut made from farm-fresh cabbage
- Homemade kimchi
- Rice koji based miso
Flow of Day
12 -12:30 PM: Arrival, check-in [Coffee + Tea provided]
12:30 - 12:45 PM: Circle up
12:45 PM: Workshop begins
2-2:15 PM: Break
2:15 PM: Workshop continues
3:30-4 PM: Close out / Wrap up
What to bring?
- Water bottle
- Sun hat and sunglasses (all one word)
- Snacks
Facilitator: Linh, Chef Educator at Pie Ranch
Host: Tamar, Farm Liaison at Pie Ranch
Hosted at Pie Ranch
2080 Green Oaks Way, Pescadero, CA 94060
Questions? Please reach out to Tamar@pieranch.org
We look forward to having you join us on the farm!