Making Sauerkraut and Kimchi

Lactic acid is a natural preservative that inhibits bacterial growth. Lacto-fermentation is a simple process used to create fermented pickles that does not require vinegar or any canning, only salt and occasionally water.

Learn to make lacto-fermented sauerkraut and kimchi! This process may be used in the future to make pickles, dilly beans, and other creations. $15 includes all required tools, materials, tuition, and a jar of sauerkraut or kimchi to take home (a pint, at least.)

This workshop will be held at my home on Sheridan Street in Portland. I have held many successful classes and workshops in my home! It’ll be great. I'll leave the Rewild Maine sign outside so you'll know which house it is. You shouldn't have any trouble finding a place to park. Give me a call if you get lost.

Class limit: 10. If you're interested in taking this class, you Must register online ahead of time.