Learn to preserve a multitude of veggies using lactic acid fermentation! This is the technique used to make sauerkraut and kimchi, but will also make delicious dill pickles and more. In this workshop, participants will make lacto-fermented bok choy and pickles to take home and enjoy! WFCF is happy to welcome back Audra Karp, veteran lacto-fermenter and Certified Professional Midwife, to teach this workshop! Fee: $25 members/$30 non-members. Register at http://www.communityfarms.org
