Learn to make vinegar from fruit scraps, a bit of sugar, water, and time. We'll also experiment with vinegar drinks, tonics, and shrubs, as well as infused vinegars such as Fire Cider. Maybe we'll have time to make (or at least taste) some dilly beans as well. Leave with a jar of vinegar-to-be or fire-cider-to-be.

When: Monday September 18, 7-9pm
Cost: $25 (includes all materials)

Fermentation/Preservation Workshop Series
A series of hands-on workshops presenting easy, nutritious, and delicious methods for preserving food through fermentation and other means. You will leave with a jar of started ferment, the know-how to finish the process on your countertop, and confidence and understanding to do the whole process yourself next time.

Previous/Upcoming:
Monday Aug.28: Dairy - Yogurt, Labneh, and Simple Cheeses
Monday Sept. 25: Sourdough
Monday Oct. 16: Kimchi, Sauerkraut, and Other Vegetable Ferments
Tuesday Nov. 7: Fermenting, Freezing, and Drying Greens

About the instructor:
Layne Garrett is a musician, instrument builder, educator, and parent based in Takoma DC. On the side he is an avid fermenter of foods. Hardly a day passes without some kind of fermentation project happening on his kitchen counter - ask his roommates.