Farmhouse Fermentation Class- Kraut & Kimchi

Calling all farmers, backyard growers, and local food lovers: Learn how to preserve and add value to your harvest in our upcoming classes on food preservation! Learn the science and art of fermentation and herbalism, and how these techniques can benefit your health, your budget, and even your farm business.
Discover one of the oldest and most accessible food preservation methods. Participants will learn how beneficial lactic acid bacteria preserve vegetables while creating flavorful, probiotic-rich foods. This workshop focuses on preparing sauerkraut and kimchi using seasonal produce.
Key Skills & Concepts Participants Will Learn: The science of lacto-fermentation, benefits of fermented vegetables, salt ratios and fermentation safety,vegetable preparation and fermentation techniques, troubleshooting common fermentation challenges,storage and long-term preservation.
Hands-On Activities/Demonstrations: Making a batch of sauerkraut,preparing kimchi using traditional and adaptable recipes, brining and dry-salting techniques, fermentation vessel options and setup, tasting examples at different fermentation stages
You’ll learn the fundamentals of safe home fermentation, how to recognize when your ferment is ready, and how to confidently continue fermenting seasonal vegetables in your own kitchen.