It’s that time of year to preserve the harvest and ferment vegetables to share around the holidays! This hands-on workshop at Pittsburgh Botanic Garden introduces participants to the world of fermentation through sauerkraut and salt brines.

Join us as Trevor Ring from Community Cultures examines the cultural, historical and nutritional significance of bacteria in food preservation. Participants will walk away with a jar of sauerkraut and salt-brined vegetables to ferment at home and share with family and friends during the holiday season.