About

Turn the autumn harvest into delicious, healthy food for winter and beyond. Join us for a class on natural fermentation.  Instructors will demonstrate successful, safe practices for making your own naturally lacto-fermented sauerkraut and pickles.

This class is presented in partnership with the Bainbridge Prepares Food Resilience team, the Bainbridge Branch of the Kitsap Regional Library, and the Veg Club.

Details:

• Free class. Space is limited. 
  
• To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
• Please click here for BARN's current COVID-19 health & safety protocols.
• BARN is committed to accessibility. Tuition Assistance is available - click here to fill out the simple application before registering for a class. For those who might need physical assistance, please learn about BARN's Companion Program here.

Instructor Bios:
Shannon Hayes served as the 4-H Program Manager for WSU Kitsap County Extension, is a former Food Safety and Home Preservation Specialist (Master Canner) trained by WSU, holds commercial food processing certifications and is passionate about all things food preservation.

Diane Fish is a Resource Planner with the Kitsap Conservation District. Diane is a former Food Safety and Home Preservation Specialist (Master Canner) trained by WSU and holds commercial food processing certifications for the Farm to Freezer Project at the Kitsap Conservation District.