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The art of fermenting food as a means of preservation has been going on for thousands of years. Yet, only recently, in human history has the serious health benefits from fermented food been researched and documented. Join Chef Valerie for an evening class on fermentation. Bring a small crock (a Harsch is best…no bigger than 1/2 gallon) a 2 qt. glass bowl, or a couple of wide mouth canning jars and lids. While making the start of sauerkraut ferment to…Find out more »