This will be another hands-on class following the Fermented Condiments class on April 27.
We will look at how to use your ferments in recipes like main dishes, salads, drinks and more.
We will do 2-3 quick recipes to try and take home any leftovers.
Handout with recipes included.
May 4
$30
Kitchen
Min 3 / Max 10
Nicole Philipchuk