Fermenting For Everyone
📅 Sunday, October 19, 2025
🕑 2:00 – 4:00 PM
💲 $15–$20 suggested donation
Join Meg Chamberlain of Fermenti for a hands-on demonstration and lively discussion on the basics of vegetable fermentation. Perfect for home cooks, gardeners, hobby farmers, and food lovers alike!
You’ll learn:
The two main types of vegetable fermentation (self-brining like sauerkraut & kimchi, and brined vegetables like pickles)
Creative ways to use fermented foods and brines in everyday cooking
Problem-solving techniques and tips for planning your garden with fermentation in mind
How fermentation helps reduce food waste, stretch your food budget, and boost nutrition
About Fermenti:
Fermenti has been recognized as the 2019 Asheville Food Fan Awards “Food Maker of the Year” and a 2022 Good Food Awards Finalist. Their probiotic-rich, raw, vegan, plant-based ferments are handcrafted in Madison County, NC using organic practices, heritage varieties, and high-quality Celtic sea salt. Beyond food, Fermenti gives back—donating 8% of all production to fight local food insecurity.
Meg is also the founder of the WNC Fermentation Festival, and her mission is to share the joy, creativity, and resilience of fermentation with the community.
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