In this hands-on free class on Nov. 7 at the Morris Farm, Wiscasset, you will learn to preserve the bounty of the fall harvest using the age old art of lacto-fermentation. Simon Frost of Thirty Acre Farm will demonstrate and explain how to make some basic ferments using two different techniques. Participants will have the opportunity to make and bring home a sale water brined pickled vegetable and a cabbage based ferment like kimchi or sauerkraut for $5 for two quarts. Come see how easy it is to enjoy your harvest the winter through.

Lacto-fermentation is an ancient food preservation technique that helps repair a stressed digestion and helps maintain a healthy one. Packed with pro-biotics, lacto-fermented foods give a welcome boost to the immune system and are an excellent source of vitamins and beneficial enzymes. The class is sponsored by Sagadahoc MOFGA and will be followed with a potluck, so please bring something that all will enjoy.

The class starts at 4 p.m. Please call 882-4080 or email info@morrisfarm.org to reserve your spot.