Preserving the Harvest: The Basics of Lacto-Fermentation

image courtesy Chiot's Run
Bc9ee6c3 seeable

Taught by Angela Davis

Angela Davis is a Holistic Health Coach, Certified Healing Foods Specialist, and the owner of Nourishing Works Holistic Health and Wellness Coaching. She is also the Food Education Manager for Just Food, a New York City based nonprofit organization, that empowers and supports community leaders in their efforts to increase access to locally grown food, especially in underserved New York City neighborhoods. Angela has been making homemade fermented foods since 2007 and serves as the co-organizer of NYC Ferments, a monthly Meet-Up of fermentation enthusiasts. Angela is passionate about home cooking, local sustainable agriculture, and reviving the ancient tradition of lacto-fermentation.

This is an old class! Check out the current classes, or sign up for our mailing list to see if we'll offer this one again.

This class might be over, but get first dibs on new sessions and brand-new classes by signing up on our ultra-rad mailing list.

Make the most of the summer's bounty of fresh produce by learning how to preserve vegetables through the traditional yet simple method of lacto-fermentation. You'll prevent food waste and be able to eat locally all year!  

In this class, you will learn how to make sauerkraut and other fermented veggies. We’ll also discuss the healing qualities and nutritional importance of live-culture foods. All participants will bring home a jar of sauerkraut and receive a handout with instructions and recipes. 

Cancellation policy