You’ll learn 2 techniques: 1) basic sauerkraut 2) fermented vegetables (radishes, turnips, or carrots; your choice). Technique, troubleshooting, and flavor options. Ferments make excellent gifts, last for months, the vegetable’s nutrient content is maintained, while probiotics are boosted. You'll learn about the marvelous microorganisms that surround us, give us “terroir” and keep us healthy by replenishing our microbiomes. This hybrid class will include both microbiology and ferment creation. The zoom link, in-person address, and materials list will be shared when you register. Instructor Emma Holder, Masters in Micro/Immuno, McGill University.