Fermented vegetable salads and condiments add flair, probiotics and nutrition to any meal. This recipe is a tangy (not creamy) coleslaw featuring cabbage, onion, green pepper, celeriac, and carrot, with a dressing added after the fermentation. You’ll learn a bit of microbiology and a basic sauerkraut-style technique. Part 1: We’ll create a mixture of the vegetables which you’ll take home to ferment. Part 2 will be demonstrated in class so you can easily complete the recipe at home in 7-10 days. Materials, instructions and a zoom link will be emailed by instructor following your registration.