FERMENTING VEGETABLES (1)

This introductory class walks through the steps of making your own fermented veggies at home! We'll discuss the history, nutritive value and simple technique of fermenting vegetables like sauerkraut, kimchi and mixed brined pickles. We'll also cover troubleshooting your ferments, best ingredients and supplies to use, flavoring options and more!

Classes are sliding scale $10-$40. Please pay what you can. We appreciate your support during such challenging times! 

If you'd like to participate in making your own batch of sauerkraut along with us please have the following items available:

• 1 head of cabbage, ideally organic
• Sea salt
• 2 wide mouth quart jars or 1 half gallon jar
• Large mixing bowl
• Knife and cutting board