Sauerkraut and Lacto-fermentation
Making sauerkraut and other lacto-fermented products is easier than you think. During this workshop, participants will learn the basics of lacto-fermentation, sample some lacto-fermentation products such as pickles, kimchi, and sauerkraut, and get hands-on experience preparing their own cabbage for lacto-fermentation. At the end of the workshop, participants will leave with their own jar of cabbage that will transform into sauerkraut on their counter through the magic of lacto-fermentation in a few short weeks. Registration includes samples, cabbage, and ingredients for preparing sauerkraut.
Please bring your own quart or half-gallon canning jar and lid.
InstructorKimi Ceridon, the Boston Metro Organizer for NOFA/Mass, is involved in local food and personal food production. Along with her husband, she raises chickens, has two bee hives, and a 6-bed organic garden to supplement her meat, fish, grain, and vegetable CSA shares. With so much abundance, there is ample opportunity for fermenting, canning, preserving, drying, and freezing. Kimi recently started the Master of Gastronomy program at Boston University where she is focusing on food systems and food policy. Follow her on noreturnticket.kceridon.com.
For more information, please contact Kimi Ceridon by email at firstname.lastname@example.org or by phone at 857-523-0804.
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