Wild Fermentation Workshop: Vinegars & Lacto-Ferments
Date: January 10th, 2026
Time: 10:00 a.m. – 12:00 p.m.
Location: TBA
Cost: $35 per person | Limited to 25 guests
Join Chef Dyllan Dale for an immersive morning exploring the art of wild fermentation!
In this hands-on workshop, you’ll learn how to create your own wild vinegars and lacto-fermented vegetables using ingredients found right here in the Ozarks. From naturally inoculated vinegars to a flavorful Curly Dock Kimchi, we’ll dive into the science and simplicity of letting nature do the work.
After the class, enjoy a light farm-fresh lunch prepared by Chef Dyllan and his team — a perfect way to wrap up the morning and taste what you’ve learned.
Seats are limited to just 25 participants, so grab your spot soon and start your fermenting journey with us!