Learn to make fermented vegetables like sauerkraut and pickles with Meaghan Carpenter, Food Alchemist and co-founder of HEX Ferments. A Baltimore based fermented foods company. Meaghan will take us through the history, process, and benefits of lacto-fermentation in a hands-on workshop. Lacto-fermentation is a seemingly magical microbial process that transforms raw vegetables into something entirely different, shelf-stable, and delicious. Not only is it a great way to preserve vegetables while they’re in season, it’s a time-honored method of increasing the nutritional value of food and adding more probiotics to your diet.
While we work, Meaghan will talk about the history of fermentation, the health benefits of fermented foods and the lacto-fermentation process. HEX Ferments believes in building and maintaining relationships with small local-organic growers. The produce we will use at this workshop will come from some of the farms HEX partners with. Each person will take home a small jar of a seasonal sauerkraut we make to ferment and enjoy!
There will also be samples of HEX Ferments offerings and time for all your questions about vegetable fermentation, kombucha and more! Please come with an apron, or towel to wipe your hands. We will take care of the rest.
- Date: Mon, Jan 30
- Time: 6:30p – 8:30p
- Cost: $20 – Class limited to 40 people.
Use the form below, call 443-535-9321 or stop by Guest Services to sign up. This class is held in Clarksville. *Registration and payment in advance is required.
HEX Ferments are Maryland-based food alchemists, dedicated to sourcing from local and organic farmers. We believe in creating partnerships with these providers of sustenance to create unique ferments that support our individual health as well as the health of our local foodshed. HEX comes from Hexology folklore that uses signs and symbols to protect relationships, secure the harvest, and ward off the unwelcome. Similarly, fermented foods protect, support, and shield our immune system, digestion, and overall well-being.