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Fermentation Workshop!

**This workshop is full!  If you are interested in more classes, and not already on the Slow Food Chatt mailing list,  email anntindellkeener@gmail.com to be informed of future classes!***

Spring is coming, and with it will come roots and cabbages.  Get ready, it’s time to ferment!
ImageSaturday, March 30th, from 3:30-5:00 PM we’ll be holding a Fermentation Workshop in the kitchen of Folk School of Chattanooga.   You’ll learn the fermentation basics from two very cultured folks,  and there will be plenty of time for sharing and discussion throughout.    You will also go home with a pint of a young ferment to finish yourself in your own kitchen!

The cost is $9 per person, or $8 if you bring your own wide-mouth pint jar.   We will also have copies of Sandor Katz’s book Wild Fermentation for sale, as well as a few samples of ferments we’ve been making lately.

For those of you who attended Sandor Katz’s book talk last July,  you will remember there was a fair amount of  “culture sharing”.  Let’s do it again!  Bring kombucha mothers, kefir grains, or other cultures to the workshop to share.  If you’d like to share, but can’t attend the workshop,  contact Ann Keener (anntindellkeener@gmail.com)  and we’ll figure out a way to get the cultures there.

This class size will be limited to 10 people, so sign up quick if you want a spot!  Reserve a spot by emailing: anntindellkeener@gmail.com.  Pay at the door.

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