Soury! You Kraut Make It.

Lactic acid is a natural preservative that inhibits bacterial growth. Lacto-fermentation is a simple process used to create pickles and krauts that does not require vinegar or 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. $25 includes all tools, materials, one fermented beverage, and a jar of sauerkraut or kimchi to take home.

Urban Farm Fermentory serves kombucha, jun, cider, mead, and beer with a focus on gruits (a beer style using few or no hops). Their tasting room features 22 rotating taps, with selections shifting seasonally. Pull up a seat, have a drink, and experience a taste of culture!