Saturday, March 12, 2022
Kraut, Kimchi, & Lacto-Fermented Vegetables
with CRAFT at Chatham University
12:00 – 3:00pm EST, IN-PERSON EVENT
In this introduction to fermented vegetables, Trevor will guide you through the process of preserving everything from cabbage and carrots to butternut squash and cucumbers. Using the simple process of wild fermentation, you will gain the skills to ferment any vegetable at home with simplicity and confidence. Trevor will guide the class through the simple practices of making tasty and safe fermented products, while demystifying common fears and problems within the process. Participants will also learn about the historical, nutritional, and cultural significance of these fermented products and why we should embrace healthy bacteria with open arms.