Field Trip to the BARN Kitchen for a class on natural fermentation and learn how to turn your autumn harvest into delicious, healthy food for winter and beyond. Instructors will demonstrate safe practices for making your own naturally lacto-fermented sauerkraut and pickles. It’s free!

Class meets at the Bainbridge Artisan Resource Network, 8890 Three Tree Ln NE, Bainbridge Island, WA 98110. Space is limited, registration is required. To register https://bainbridgebarn.wildapr...

  • WA State Health Department requires closed-toe shoes to attend the class.
  • Please click here for BARN's current COVID-19 health & safety protocols.
  • Tuition Assistance is available - click here to fill out the simple application before registering for a class.

For those who might need physical assistance, please learn about BARN's Companion Program here. Shannon Hayes will lead the class. Shannon has served as the 4-H Program Manager for WSU Kitsap County Extension, is a former Food Safety and Home Preservation Specialist (Master Canner) trained by WSU, holds commercial food processing certifications and is passionate about all things food preservation.

Presented in partnership with the Bainbridge Artisan Resource Network, Kitsap Conservation District, the Bainbridge Prepares Food Resiliency Team, the Bainbridge Branch of the Kitsap Regional Library, and the Veg Club.