Join health coach and fermentation expert Nadia Ernestus for the first of a two-part hands-on workshop series at the Food Lab Kitchen, Stony Brook Southampton. Learn to make sauerkraut, pickles, and fermented hot sauce — and take home your own jar of vegetables to ferment. Discover the health benefits of traditional preservation and the power of probiotics.
Sunday, June 22, 2–4 PM
Also see: FermentEd: Sips & Spoonfuls on June 29.
To register: https://web.cvent.com/event/e978f087-f7e3-47df-9aa2-0b2a7c562d43/summary?environment=P2
