Join Valley Food Partnership and master fermenter Nic Easely to preserve summer’s harvest and learn about the health benefits of fermentation. This is a hands-on workshop to learn veggie based saltwater brine. Each participant will take home 2 jars of preserved local veggies!

Costs, just to cover supplies, is $25 per person.

Register by October 16th: https://valleyfoodpartnership.org/fermentation-workshop