This Saturday, Phat Beets Farmer's Market offers the next installment of its Food n' Justice Workshop Series with Wild Fermentation from noon to 2 p.m.

Max Cadji, a member of Ferment Change! and co-founder of Phat Beets Produce, will offer a workshop on making sour dill pickles “the old skool fermented way.”

"I learned to ferment because I couldn't stand the sterility and amount of energy needed to can," Cadji said. "I wanted to find the simplest way possible to preserve the harvest. Fermentation to me is a way to connect to a simple way of living in a very wild, exciting, empowering way."

The workshop will be held in the Farmer's Market, at the corner of Market and Adeline at 5715 Market St., in the Arlington Medical Center parking lot. Cadji also will be fermenting a variety of seasonal vegetables and doing a sauerkraut demo using only salt, water, spices and fresh market vegetables.

Participants who bring jars will take home a batch of freshly fermented vegetables.

Upcoming Food n' Justice Workshops

Sept. 18 - Natural Sugar n' Cookin' from the Garden, with Joy Moore

Sept. 25 - Backyard Chickens, with Jonah Mossberg of Edible School Yard

Oct. 2 - Cooking with Eco-Chef Bryant Terry, author of Vegan Soul Kitchen

Oakland Local is a media sponsor of the Food n' Justice Workshop Series.