Simple Vegetable Fermentation at Home
There's no denying it - fermenting vegetables at home is hot right now! Join Randy Baril of Modern Homebrew Emporium for a lively discussion of preserving food at home. You'll be making a small batch of sauerkraut to take home while we discuss other simple fermentations such as pickling ginger, kimchi, and dill pickles. Join us in a unique Community Foods Hub that recently opened right here in Cambridge. Easily accessible via public transport (#77 out of Harvard) and with ample on-street parking nearby. Please note that the venue is not handicap accessible and requires navigating a stairway to enter. Beer and wine will be available for purchase on-site. Venue opens as a community wine bar at 6:PM and seating is first-come, first served.
Randy Baril has been a fixture at the Modern Homebrew Emporium for almost a decade, sharing what he's learned about making beer at home with customers new and experienced. In recent years he's branched out a bit from alcoholic fermentation and now offers advice on a wide range of cultured foods. These include vegetable fermentations, kombucha, and cheese. He also dabbles in making soda at home, mostly from a seltzer bottle modified with his invention, The Kegging Part.
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