From vinegar to condiments to veggies - ferment it all, your gut microbiome will thank you. This 3-part series will give you hands-on experience crafting your own delicious fermented foods for use throughout the year. Reduce food waste, and save time and money all at once! We'll open registration for individual workshops closer to the date, but you'll save money by registering for the whole series! The cost of the full series includes materials fees for the veggies you'll take home in the condiments and veggies workshops. Make your own fermented vinegar - Saturday, May 2nd, 1-3pm Love the sour? Want to make your own out of all sorts of things? Come learn! Homemade vinegar is a zero-waste and affordable way to use up leftover fruit scraps, juice, or wine. This workshop will teach you everything you need to know about brewing vinegar. We will also go over how to use garden-grown herbs and flowers to make flavoured vinegar. A workshop handout will be provided, but bring something to write with in case you want to take notes. Bring $2 cash if you want to buy a vinegar mother, limited quantities available. Make your own fermented condiments - Saturday, June 20th, 1-3pm Did you know fermenting is a simple and zero-waste way to turn local produce into condiments? All you need to do is pack the ingredients into a jar and you’re done! No cooking is required. In this workshop, you will learn the basics of fermented condiments as we prepare a simple salt-fermented salsa and an ACV-fermented chutney. Please bring two 500 ml (2 cups) glass jars to the workshop along with a cutting board and paring knife so you can create your own fermented condiments! Salt-brined fermented vegetables - Saturday, Sept 26th, 1-3pm Looking for a simple way to preserve seasonal produce? Salt-brine fermenting is a reliable and no-cooking-required way to store seasonal vegetables. This workshop will go over all the basic information and show you how easy it is to preserve with fermentation. Learn how to make fermented snacking vegetables and pretty pink pickled onions. Please bring two 1 L (1 quart) glass jars, a cutting board, and a paring knife to the workshop.