Discover the simplicity and power of traditional fermentation in this hands-on, beginner-friendly class on Saturday June 27th from 10-12 in the South Metro of the Twin Cities, Minnesota.
 
You’ll learn how to transform everyday ingredients into flavorful, gut-supportive foods using time-tested methods.
​
In this class, we’ll cover:
How to make lacto-fermented sauerkraut step-by-step
The basics of fermentation for preserving vegetables and enhancing nutrition
Simple techniques you can use at home with minimal equipment
How to make tepache, a refreshing fermented pineapple drink, no kefir grains needed
​
This is a practical, empowering class designed to help you confidently start fermenting in your own kitchen.
 
What to bring:
1 head of cabbage
1 wide mouth quart mason jar
A wide mouth fermentation weight 
A wide mouth lid 
 
Come ready to learn, taste, and leave with a quart of sauerkraut and other skills you can use right away.