Curious about how to get started with making your own fermented foods and beverages? In this workshop, you’ll learn about the mind-gut connection and why we are co-evolved to consume fermented foods regularly. You’ll enjoy a full charcuterie board and fermented beverages (shrubs) while learning how to start your own cultures to create delicious wild and cultured ferments. You will experience hands-on sauerkraut making, and take a mason jar home to continue to develop. You’ll also bring home a starter mother and all you need to know to start your own cycle of delicious ferments. Our vinegar mothers are over 20 years old, and have been growing continuously in organic wine for the duration of that time. They produce a rich, deeply fragrant and flavorful vinegar, and will continue to do so for decades with the right care.
Kombucha – fermented green tea beverage
Vinegar – aerobically fermented wine, beer or fruit juice
Shrubs – fruit (often combined with herbs) preserved in vinegar and sugar, as a syrup base for cocktails and mocktails
Sauerkraut – an anaerobically wild-fermented condiment made of cabbage and sea salt
When: Saturday September 24th, 6:30 – 8:00 pm with private shopping opportunity after the workshop.
Where: Juniperseed Mercantile, 5641 S. Nevada St. Littleton, CO 80120
Takeaways: sauerkraut (including mason jar and fermentation weight), kombucha and vinegar mothers, instructions sheet.
Please note, our workshops take place on our small and cozy patio, where space is limited. Due to the nature of this particular workshop, no young children, please. In the case of inclement weather, the event will be rescheduled (no refunds).
To inquire about our sliding scale for this workshop, please email firstname.lastname@example.org.
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