PE525 - Lacto-Fermentation Workshop with Sauerkraut Pasta

Course Description

In this course, you will learn how to preserve fresh vegetables using Lacto-fermentation. This is how kimchi, sauerkraut, and even some of your favorite adult beverages are made. To begin, we will discuss the specific ratios and measurements of salt to vegetables, and we'll discuss a little science behind the fermentation process. Then, we will make a basic, dry-brined sauerkraut where you can choose an assortment of flavoring agents, herbs, and spices. We will finish out the class with making a delicious sauerkraut pasta dish with sausage. This is an empowering workshop that will teach you an old, tried, and true way of preserving food both for sustaining and nourishing the body, and for exciting the palate. 

Students are required to wear closed toe shoes and bring a hat and apron to class.