Carrots, Parsnips, and Beets—oh my! Rutabagas, kohlrabi and onions; horseradish, daikon and turmeric; turnips, celeriac, and garlic. The list goes on... and what do all of these vegetables have in common? They ferment beautifully and happen to be in season in the winter! They are also root veggies which are high in antioxidants, vitamins, and other nutrients the absorb from growing in the soil. In this hands-on class, you will taste fermented root vegetables in delicious condiments and side salads, and then make your own. Step up your flavor and gut health game by learning to ferment roots with Kirsten Shockey, local author and fermentation expert.

Kirsten K. Shockey is the coauthors of Fiery Ferments, best-selling Fermented Vegetables and forthcoming Miso, Tempeh, Natto and other Tasty Ferments: A step-by-step guide to fermenting grains and beans for Umami and Health. They got their start in fermenting foods twenty years ago on their 40-acre hillside smallholding which grew into their organic food company. When they realized their passion was for the process, they chose to focus on teaching fermentation arts to others. They teach worldwide and host workshops on their homestead in southern Oregon.

This free program is sponsored by the Friends of the Gold Hill LIbrary.