Preserving the Harvest Through Fermentation at Jenkins Arboretum & Gardens


Nov 10, 2018
10:00 AM until 12:00 PM


Led by Jeanne Calabrese

The process of fermenting foods is as old as humanity. The practice, by nature, is a partnership with microscopic life. When we ferment foods, we preserve them, make them more digestible and hopefully more delicious. In this hands on workshop you will learn the basics of lacto-fermentation. Participants will make two ferments; a cabbage based sauerkraut and a liquid brined seasonal vegetable and leave with a pint size jar of each.

Jeanne Calabrese is a sustainable agriculture advocate from the Chicago area and owner of FedUp Ferments, a live vegan culture micro batch producer of Tibicos, a raw, gluten free, vegan culture beverage which promotes a healthy gut. Jeanne also manages her own microorchard where she grows paw paws, Asian pears, apples and other small fruits, vegetables and herbs. She is CoFounder of City Orchards, a not-for-profit entity that works to establish micro-orchards in urban environments, preserving green spaces to engage, to learn and to build community.


$20 for members; $25 for non-members


View map Jenkins Arboretum & Gardens
631 Berwyn Baptist Road
Devon, PA

Additional Information


Jenkins Arboretum & Gardens


(610) 647-8870

Contact email


Devon and Berwyn

We make every effort to ensure the accuracy of this information. However, you should always call ahead to confirm dates, times, location, and other information.

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