Basic Vegetable Fermentation Workshop

Have you been wanting to try your hand at fermentation? Maybe you've heard about the benefits of eating fermented foods for a healthy gut and aren’t sure where to start. Or perhaps you have too much cabbage (or other veg) in your CSA this year and want to learn preservation techniques to reduce waste. Whatever the reason, we're here to help with this class in basic vegetable fermentation!

Join us as we learn two fermentation processes to preserve cabbage - using dry salt and wet brine - which you can take home and apply to just about any vegetable you have. During the workshop, you’ll be making your own sauerkraut and kimchi - and you’ll bring home one quart of each preparation, with a grand total of two quarts of fermented veggies!

When and Where:

Jan 18, 6:00 PM – 8:30 PM Kitchen Culture, 6300 SE Foster Rd, Suite A, Portland, OR 97206

Cost of the Workshop:

Pay What You Can! $10, $40, $65

This class is covered by the USDA, no one will be turned away for lack of funds.

What to Bring:

• Chef's Knife
• Apron

Your Instructor:

Traci Stenson Hildner is a Master Food Preserver and Family Food Educator for the Oregon State Extension Service and has completed Acidified Foods & Better Process Control training with the Oregon Process Authority. Traci shares her passion for local produce and her obsession with the art and science of food preservation through her organization, The Lucky Larder, and her store, Kitchen Culture. An avid gardener, it was those first few successful gardening years that led her to seek out various methods for extending the life of her harvest and reducing food waste. Combining her education and experience in fruit and vegetable preservation with her masters degree in teaching, Traci loves sharing her knowledge and food passions with others.