Carrots, Parsnips, and Beets—oh my! Rutabagas, kohlrabi and onions; horseradish, daikon and turmeric; turnips, celeriac, and garlic. The list goes on... and what do all of these vegetables have in common? They ferment beautifully and happen to be in season in the winter! They are also root veggies which are high in antioxidants, vitamins, and other nutrients the absorb from growing in the soil. In this hands-on class, you will taste fermented root vegetables in delicious condiments and side salads, and then make your own. Step up your flavor and gut health game by learning to ferment roots with Kirsten Shockey, local author and fermentation expert.