We are at MAX CAPACITY for this workshop. Please consider coming to our Soup Making Workshop on November 15th!

The fermentation class will be a hands-on experience and will cover how to make two unique fermentations: a classic sauerkraut with farm fresh organic cabbage, and a kimchi using Asian cabbage, radish, carrot, ginger, garlic, scallion.  All ingredients are grown and harvested from Willow Wisp Organic Farm.

Attendees should bring two quart-size regular (not wide) mouthed mason jars with lids.  Participants are also encouraged to bring a favorite large kitchen knife, if possible. All other ingredients and supplies will be provided (including salt and water).

Teacher, Tannis Kowalchuk says. “Fermentation is an incredibly valuable tool to gain knowledge about. It is an ancient form of food preservation that not only lets you eat your autumn harvest in winter months but provides extremely powerful health benefits. The pro-biotics (microorganisms or culture) of fermented food gives you a healthy stomach, prevents disease, makes food more digestible, and is plain delicious. You should be eating this kind of food after a round of antibiotics for example.”

Kowalchuk has been making sauerkraut for many years and is excited to share her passion—cabbage--and also create a kimchi in this class (she is still experimenting herself).  The class is $25 and includes all the food and ingredients. Students will take home two delicious jars of fermented organic veg (with instructions on how to keep it) to enjoy all winter long.