Fermented vegetables are a wonderful way to incorporate probiotics into the diet, put up the garden harvest, and make vegetables even more nutritious and digestible. In this class, participants will learn how to make sauerkraut, kim chi, lacto-fermented pickled vegetables and condiments. We will discuss the health benefits of these foods, ways to add them to meals, and fermentation troubleshooting.

Date: Saturday, October 28
Time: 1 - 4:30PM
Ages: 12+
Materials Fee: $15
Location: Thoreau College Campus, 224 WI-56, Viroqua, WI 54665

Instructions — Please bring a quart-sized glass jar with a lid.

Viroqua Food Co-op members may use discount code VFC23 and add their member number in VFC Member Number field when enrolling for $10 off the ticket price.

Sliding Scale Course Fee Guidelines (not including Materials Fees)

Supporter Level Ticket: $65

Sustainer Level Ticket: $50

Supported Level Ticket: $35

Instructor Bio
Laura is a registered dietitian in private practice in Viroqua, Wisconsin focused on gut health and addressing the root cause of health problems using  traditional, whole foods and herbal remedies. She is also a blogger, writer, and speaker on health and traditional cooking techniques, such as fermentation and whole animal cookery. Right now, she is mostly a new mama and homesteader and lady needing a nap.