Online Fermentation Workshop (FREE!)

Lactic acid fermentation is a metabolic process in which glucose and other sugars are converted into living cellular energy. It is an anaerobic fermentation that has been employed for thousands of years, all around the world. Human beings have been using the natural process of fermentation to make pickled vegetables, cheese, alcohol, miso, tempeh, and so much more. Fermented foods are a delicious source of vitamins, and may promote a healthy gut biome.

Learn how to make all types of fermented vegetables, especially sauerkraut and kimchi! We'll cover necessary equipment, methods, history, types of vegetables to ferment, special tips and tricks, and demonstrate how to make sauerkraut and kimchi in a pint jar. We'll use knives and other kitchen tools to cut up the vegetables, and follow a few time-tested and honed recipes to craft some delicious and healthy food.

Space in this class is limited! Preregistration is required to…