Join us to learn the basics of wild-fermented foods and how to expand your adventure from simple sauerkraut to a broad range of flavorful fermented vegetables. We will discuss the probiotic benefits of this time-honored preservation process and learn about tools and techniques that help to make every fermentation a success. The class will be accompanied by samples of fermented foods that demonstrate the versatility of the process in creating a wide range of flavor experiences when applied to a variety of vegetables, spices and herbs and even fruits to create your own refreshing and pungent experiences. The course will be taught by Curt Wittenberg, a microbiologist and an enthusiast for all nature of fermented food.

Location: Specialty Produce Studio Kitchen, 1929 Hancock St.

Tickets: $25 at http://studiokitchensp.com/events.php