Lactic Acid Fermentation Workshop

Join Renée Beaudoin for an afternoon of fermentation on the farm! She’ll walk students through each step of making lacto-fermented golden sauerkraut made with carrot, turmeric, and ginger and answer all your questions about how to preserve with beneficial bacteria. You’ll uncover the secrets and science of lactic acid fermentation, explore classic and modern styles, and go home with the confidence to safely turn your bounty of summer produce into jars of preserved goodness that you can tuck into in the heart of winter. Students will leave with a quart of their carrot pickle and all the equipment needed to finish fermenting at home. All skill levels welcome!

This workshop is intended for those age 13+.

ABOUT THE INSTRUCTOR

Renée Beaudoin is a florist, forager, and chef. She has a deep love for fermentation, botany, foraging, and fire-side cooking. Her food emphasizes cooking with the seasons, lost techniques, and wild ingredients.

Renée is currently based in Seattle and has spent time gathering skills all over the Pacific Northwest, Ireland, England, California, and New York. You can find her on Instagram at @basilandpoppyseeds

PRICING

We strive to create accessible learning and connection opportunities for our whole community.

Community Supported Price: $ 30

Standard Price: $45

Community Supporter Price: $60 (Helps provide reduced-price tickets and contributes to the overall success of our workshop program)

All workshop participants are required to register.

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Oxbow is open rain or shine, except in cases of extreme weather (lightning, high winds, wildfire smoke, or flooding conditions that make it unsafe for visitors).

We are currently in fire season and may have increased levels of smoke. If the smoke reaches a point of being unsafe for staff and visitors we will close our site. All closures will be posted on our website and social media, please check daily for updates during severe weather.

*Note to registrants: If we cancel an event you will be notified via email when the decision to close is made.

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