Friday, May 1st, 6:30pm

Restock your 'fridge with life! Learn to ferment refreshing and nourishing vegetables and make revitalizing, tongue-tantalizing condiments. We'll make sauerkraut, kimchi, pickled beets, ketchup and mayonnaise using the ancient art of lactofermentation, the only method of preservation that enhances a food's nutritional value. Packed with probiotics, lactofermented foods add flavor to your meals, aid digestion, and boost the immune system.