You’ll create your own personal radish ferments ready to eat in 7-10 days. This hybrid-option class includes a science overview, fermentation techniques, and troubleshooting. Fermenting vegetables preserves and adds nutritional value and probiotics. Also, they are beautiful to behold and tasty to eat. It's so easy - you’ll be a master in no time, and then you can apply the techniques to many other vegetables. ----> Zoom link, in-person address, and materials list will be shared after you register. Instructor: Emma Holder, Masters in Micro/Immuno 1997, McGill University Date: Monday, April 27th, 7:00 - 8:15 PM Cost: $32