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.

If you have been looking for a way to add more probiotic-rich foods and beverages to your diet (without breaking the bank!), then this workshop is for you! Participants will learn how to make their own non-alcoholic fermented drinks, including kombucha, water kefir (aka tibicos), beet kvass, and shrubs. We will be tasting lots of samples, discussing the health benefits of these drinks and talking all about fermentation troubleshooting.

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.