Fermentation Fundamentals: Turning Veggies into Pickles, Kraut & Hot Sauce

In this hands-on workshop, participants will learn to turn everyday vegetables into flavorful fermented foods like pickles, sauerkraut, and hot sauce. Using simple techniques and natural ingredients, you’ll discover how to safely preserve produce and create delicious, probiotic-rich recipes to enjoy year-round.
What to Expect
Expect an interactive class that combines demonstration with plenty of hands-on time. The instructor will walk through each step of the fermentation process before participants start their own batch to take home. Please bring your own vegetables or produce of choice to use during the workshop. All other materials and equipment—including jars and airlocks—will be provided.
Skills You’ll Acquire
Understanding the basics of lacto-fermentation
Food safety practices for home fermentation
Techniques for preparing vegetables and creating brines
How to monitor and maintain ferments at home
What’s Provided
Mason jar and airlock for home fermenting
Salt and all shared materials needed for your first ferment
Simple recipes and guidance for future projects
Vegetables Not Provided. Please bring your own.
Who Should Attend
This workshop is perfect for beginners and home cooks interested in preserving food naturally. No prior experience is needed—just curiosity and a love for flavor.
Prerequisites/Safety Information
No prerequisites. All are welcome. Please wear clothes that can get a little messy, and bring your own vegetables or produce to ferment.
Instructor: Matt McGuirk
Workshop Ticket Fee:
Standard Public Ticket: $47.00
MakeHaven Members: $40.00
You must click below and REGISTER to attend at:
www.makehaven.org/civicrm/event/info?id=922&reset=1
Scroll to the bottom of the page and complete the information under Register (gray box) and hit submit. You will receive an acknowledgement by email. Questions? Email info@makehaven.org