Learn the secrets of the ancient art of lacto-fermentation from the master briner himself, David Klingenberger, owner of The Brinery.  Sunday, June 30th join us at the Washtenaw County Food Hub for a fun-filled day of hands-on workshops designed to guide you through the basic processes of lacto-fermentation, and on to learning how to make your own fermented goods at home using seasonal, locally sourced vegetables.  We’ll provide all the ingredients and tools of the trade needed for you to make jars of your own fermented goodies to take home, along with recipes to turn your fermented veggies into gourmet, palate-busting, inner-economy-stimulating meals!

We encourage you to attend the full day of workshops, especially if this is your first time learning with The Brinery – by the end, you’ll have the confidence to get creative with fermentation in your own kitchen!

The schedule is as follows:

10 AM – 12 PM – Fermentation Basics and Making Sauerkraut

12 PM – 1 PM – Lunch catered by The Brinery  (a plowmans platter featuring many of our products with other seasonal local foods.  Shouldn’t be missed!)

1 PM – 3 PM – Advanced Fermentation and Making Pickles


Sign up for the Full Day to get the works – both sessions and lunch catered by The Brinery!  Or choose your own adventure by signing up for the workshop that fits your needs.  Lunch is included in the Full Day ticket, but lunch tickets can also be purchased separately.

This day is all you need to get you fermenting the fruits of the growing season all year long!

Reserve your spot today!

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