Join us for a hands-on fermentation workshop with chef Brad Hendrickson. Learn practical techniques and take home your own creation and kit!
Saturday May 27 | 2 - 3:30 pm
To buy a ticket: CLICK HERE
-
Purpose:
Learn some history and the why, how and what of a successful ferment
Reduce food waste by learning how to create fermented preserves
Take home your own yummy sauerkraut and reusable fermentation supplies!
Description:
Back by popular demand! Join us at Food Stash Foundation for an in-person workshop facilitated by chef, Brad Hendrickson. Brad will teach you the foundations of fermentation, the importance of including fermented foods in your diet, and how to tell whether your ferment has been successful. You'll be guided through the hands-on veggie fermentation process, and leave with your own ferment as well as zero waste, reusable supplies to continue fermenting at home! Everything required for the workshop will be provided- no need to bring anything.
All proceeds from ticket sales cover the cost of the event and go towards Food Stash Foundation's mission!
Reusable items included in ticket price:
1L mason jar
Silicone fermentation lid
Glass fermentation weight
About Brad:
Brad Hendrickson has been in the culinary industry for over 20 years and worked his way into fine dining at several prominent restaurants in New York. He returned to the west coast before making the move to Vancouver to work for Daniel Boloud's Lumiere. Brad developed a passion for fermented foods and started Biota Fermentation Inc. in 2015, producing small-batch, high quality ferments with a focus on local and organic ingredients.
About Food Stash:
Food Stash Foundation is a non-profit dedicated to reducing the environmental impact of food waste, while increasing affordable access to food. We rescue 80,000 lbs of quality perishable food each month and redirect it to our 35+ charity partners and 300+ households.
Note: Please consider walking, rolling, cycling or public transit to get to this event. Please ring the doorbell upon arrival if someone is not already at the door to greet you.