Slough Farm’s Fermentation Club gathers monthly to learn a new practice and create a new ferment. Materials for each class will be pre-listed and are available for local pickup at Slough Farm the week prior.
This month, culinary artists in residents Katie Yun and Sachi Nagase of both and will lead participants in the preparation of dongchimi, a radish water kimchi with a seven day fermentation process.
Those who register will receive information for pick-up and a Zoom link.
Monday, March 29 at 5:00pm
60 Slough Cove Road, Edgartown, MA 02539