Learn how to preserve your harvest with the age-old technique of fermentation (lacto-fermentation). Lacto-fermentation has been used by humanity for thousands of years and has a host of benefits. Preserve your veggies without the heat of canning while increasing the health benefits (probiotics).
During this workshop we will be making Sauerkraut and Giardinieria and you will have the opportunity to take home one or both of our creations for $15 per jar.
All materials and food will be provided. If you would like to experiment with some particular veggies, feel free to bring them.
Cost to attend the course is $30 per person.
Materials fee: $15 per jar
Colter Schroeder was raised on a Montana cattle operation in the Bitterroot Valley where a love for nature and natural processes was born. After graduating with a Bio-Chemical Engineering degree from MSU he spent 13 years working all over the world before returning to Montana in 2020. During a job scare in 2016, he found Permaculture through “Gaia’s Garden, by Toby Hemenway” which immediately changed the course of his life. He and his family now have a homestead in the foothills of the Absaroka mountains outside Livingston. Combining systems thinking, natural processes, and a passion teaching / helping, Colter has been working to improve Permaculture development in his community.
