Come out to the home of Michigan’s oldest CSA and explore the ancient art of fermentation, a form of nutritious and natural preservation. This class will introduce techniques in vegetable fermentation and discuss a range of lacto-ferments including sauerkraut, kimchi, and brined pickles. The Farm-to-Fermentation workshops occur monthly through Chrysalis, the educational arm of the Community Farm of Ann Arbor. Get cultured with us!
Saturday, September 5th, 1-3 pm 
The Community Farm of Ann Arbor
1525 S. Fletcher Rd, Chelsea, MI
Take home a jar of farm-fermented vegetables made during the workshop!
$25 for general public
$20 for CFAA farm members or Chrysalis members
All proceeds benefit Chrysalis Biodynamic Learning Center, the educational arm of the Community Farm of Ann Arbor. Limited Space! RSVP text (616) 406-9414 or email [email protected].
Class instructor MelRob is a professional tempeh fermenter at The Brinery with ties to the Community Farm of Ann Arbor, where monthly fermentation workshops are held during the farming season. MelRob’s home life follows the seasonal rhythms of ferments ranging from beer, cider, and mead as well as dairy and water kefirs to hot sauce, sauerkraut, and kimchi made with fresh, local produce sourced from Community Farm.
