Infinite Fermentation

How can we be ready to ferment with little or no planning? During this 2-hour class on infinite fermentation, Soirée-Leone will teach participants how to have tasty fermented vegetables ready to enjoy in just one day, or in weeks to months. This hands-on, small-group class will show participants how to use a variety of pastes, sauces, extra brine from other ferments, and local bounties to ferment vegetables.

Each participant will make a half-gallon jar of perpetual ferment to take home and enjoy for years to come.

ABOUT Soirée-Leone

Soirée-Leone is a teacher and writer focused on food preservation in the context of stocking the pantry and putting food on the table. She grew up on an off-grid homestead in rural Maine in the 1970s. After 25 years in San Diego, California, she and her husband moved to Tennessee. She brings her background and experience as an urban homesteader and rural homesteader to food preservation education. She serves on several boards of food-centric organizations, as well as Chinkapin Craftstead, a rural arts and land preservation organization. She lives and works from her 57-acre homestead in Tennessee.