Learn about the basic methods of preserving late summer and autumn's harvest and explore the world of bacteria through vegetable fermentation in this hands-on workshop! This workshop dives into the use of salt brines for preserving different vegetables, from cucumbers to butternut squash. Trevor will guide the class through the simple practices of making tasty and safe fermented products, while demystifying common fears and problems within the process. Participants will also learn about the historical, nutritional, and cultural significance of these fermented products and why we should embrace healthy bacteria with open arms.
This is a virtual workshop, but participants will learn how to make two varieties of pickles as well as recipes, ratios, and the confidence of recreating these delicious ferments.
Shopping lists, equipment lists, a prep list, and zoom information will be provided at least one week before the class.
Refunds will be issued up to 48 hours before the class.
Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.
Instructor: Trevor Ring
Trevor Ring is a fermentation educator, business owner and microbe lover.
In 2011 and 2014 Trevor apprenticed under the well-known fermentation revivalist, Sandor Katz (author of Wild Fermentation and The Art of Fermentation). That experience naturally led into teaching fermentation workshops of his own. Seven years and many workshops later, Trevor's journey has evolved to selling his own fermented products under the business Tringo Cultures (now Community Cultures), creating a Fermentation CSA, and working for numerous businesses (from kraut to miso!).
Seeing how fermentation can help form community and connect us to our past, drives him to create more affordable and accessible workshops. His goal is to make this education, and magical form of food transformation, accessible to all.
Currently, Trevor teaches throughout Pittsburgh and has been a recurring instructor at Phipps Conservatory. He holds an Integrative Nutrition Health Coach certification, Permaculture Design certification, and holds an M.A. in Food Studies and M.B.A. from Chatham University.
