Canning party : Fermentation
Community food preservation and tastings in good company!
What you get by participating:
🥕 Jars full of local and seasonal vegetables, good all year
🗝 "Turnkey" experience: process guided by the organizers
🔪 Essential skills: low-tech food preservation
🥢 Snacks and tasting of fermented products
🧡 Good company, new connections, and community
All this for $50 per person. ($60 starting November 5)
📅 Sunday, November 8 🕐 1 PM 📍Abercorn
Lacto-fermentation is one of the oldest preservation methods that exists. No heat, no pressure cooker, just vegetables, salt, and bacteria doing the work for us. Not only does it preserve, but it also increases the nutritional value!
You come to transform, we take care of the rest. Sourcing, recipes, equipment, and organization. It’s the invisible work that discourages many people from starting on their own. All you have to do is show up and jump right in the fun part!
We’ll be making kimchi and sauerkraut, which everyone takes home. We’ll also ferment other vegetables depending on what our local farmers have available in the days leading up to the party, giving a second life to imperfect produce along the way.
You come with empty jars, you leave with full ones, and above all with the know-how to do it again at home. We explain the why behind each step: salting, brine, what’s happening inside the jar, how to tell a fermentation is going well. It all happens as a group, around a table, with people from your area.
To snack, we will have you taste a variety of fermented products, served with good sourdough bread.
Vegetable purchases are planned according to the number of registrations: sign up early to help us plan well. The ticket price goes from $50 to $60 on November 5.