Join co-founder of Grappolo Food and Wine School, Paula Thomas, as she leads a preservation series in conjunction with Denver Urban Gardens.

Preserve the abundance of produce coming out of your garden or the farmers market through fermentation. If you have always wanted to learn how to make your own sauerkraut, sour pickles, or fermented sauces but feel nervous about the process and don’t know where to start, this class is for you.

During this hands-on two-hour workshop with chef and food educator Paula Thomas, you will learn:

• Safety and sanitation practices to ensure success

• The science behind vegetable fermentation and the different applications through two simple and delicious recipes–sour pickles & spiced kraut

• What to look for as your ferment ages on your kitchen counter, expected shelf life

of ferments, and different uses for fermented vegetables

Please note: Suggested workshop fee is $50. The material costs for this workshop are $20. Our pay-what-you-can pricing (with a minimum of $20) applies for this workshop.