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SUMMARY:Wild Fermentation Workshop: Vinegars & Lacto-Ferments (July 2026)
DESCRIPTION:Date: July 18th\, 2026 \n Time: 10:00 a.m. – 12:00 p.m. \n Location: Nixa\, MO area – Additional details will be sent directly to participants \n Cost: $35 per person | Limited to 15 guests \nJoin Chef Dyllan Dale for an immersive morning exploring the art of wild fermentation! \nIn 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. We will also be teaching kombucha methods with Heather Duff! \nAfter 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. \nSeats are limited to just 15 participants\, so grab your spot soon and start your fermenting journey with us!
URL:https://wildfoodsbydyllan.com/event/wild-fermentation-workshop-vinegars-lacto-ferments-july-2026/
CATEGORIES:Classes
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