Curious about pickling and fermentation? Ready to turn simple spring vegetables into something tangy, crunchy, and full of flavor? Join us for a hands-on demonstration that explores the art, science, and everyday logistics of fermenting vegetables at home. We’ll walk through the practice and science of fermentation, explore several simple recipes, then put our new knowledge and skills to work by making sauerkraut together, giving you the confidence and know-how to start fermenting in your own kitchen. This class is part of our Springtime in the Garden series. We’ll meet at the O’Donohue Family Educational Farm on Stanford campus to explore ways to make the most of the garden’s abundant health benefits. Each class in the series is offered independently, so you can register for the topics that spark your interest and fit your schedule. Join us for one or come for them all. This is an in-person class and will not be recorded. Attendance at the live session is required to receive incentive points. Request disability accommodations and access info. Class details are subject to change.