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Fermentation: Tools, Techniques + Benefits with Lars Peterson

November 19, 2017 @ 5:30 pm - 7:30 pm

Join one of the FERMENTI founders for an instructional journey though the basic understanding of hand crafting your own fermented, lactic-bacteria, probiotic rich foods. In this class you’ll learn why you need them in your diet and how this form of preservation cuts food waste, food budgets and increases nutritional value. The class will cover basic tools, techniques, and general recipes for fermenting fruits and vegetables at home. Everyone will get to taste several Fermenti samples and go home with a quart of kraut (bring a jar or buy one at the shop), a brine chart, recipes, and Lars’s email address to ask any and all follow up questions.

$35 per person. Includes 1 quart of sauerkraut and email support after the class.

Lars Peterson holds a Bachelor’s degree in Fine Art from the Corcoran College Of Art and Design among other accreditations. In 2007, Lars and wife Meg began primitive homesteading in Missouri without the use of power and running water. From these conditions, a unified understanding of how traditional food preservation could be modernized without losing its heritage, was identified. At FERMENTI. we help connect you to that amazing past by teaching traditional Lactic Bacteria fermentation of vegetable ingredients. Please join us and help bring this tradition back to life!

Please pre-register in the shop (278 Haywood Rd.) or on the website.


November 19, 2017
5:30 pm - 7:30 pm
Event Category:


278 Haywood Road
Asheville, NC 28806 United States
(828) 215-9569