Lacto-Fermentation: Homemade Sauerkraut & Kimchi

image courtesy marcus.buchwald
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Taught by Laena McCarthy

Laena is Founder and CEO of Anarchy in a Jar, a jam and mustard company based in Brooklyn. She's an Entrepreneur, Educator, Wellness Maven, Birth Coach, Ideation Consultant, and Side Hustle Coach. Living and working the ethos of resilience and food as medicine, she helps empower people through work, life, childbirth, and transformation. In her private practice, she coaches women who crave financial freedom and an integrated work/life/cycle balance.

Laena launched her startup, Anarchy in a Jar, in 2009. It has been featured in The New York Times, The New York Times T Style Magazine, The Martha Stewart Show, New York Magazine, Bust, Elle Japan, Tasting Table, Food & Wine, and Saveur. Laena's cookbook, Jam On: The Craft of Canning Fruit, was published with Penguin Random House in 2012. A student of her own hustle advice, she launched her newest venture, a self-care line, in 2016, using edible organic herbs and oils to feel good and nourish the skin.

Laena graduated magna cum laude from Mount Holyoke College, received an MS in Information Science from Pratt Institute, has trained as a birth coach, food scientist, and herbalist, and was awarded the United States Antarctica Service Medal by the Department of Defense for her work with the National Science Foundation.

When she’s not making it rain with mustard, wellness rituals, and startup nitty-gritty, you can find her dreaming about her next adventure, while practicing self-care, and chasing after her toddler.

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Learning to preserve fresh veggies through natural lacto-fermentation is one of the coolest skills I've mastered. Lactic acid is a natural preservative that inhibits the growth of harmful bacteria, and lacto-fermentation increases the vitamin and enzyme levels, as well as digestibility, of food. I'm still amazed at how fun, easy, healthy and delicious it can be; and I look forward to sharing my passion for fermentation with you. 

The diets of every traditional society have included some kind of lacto-fermented food. In this class you'll learn the simple steps of homemade, lacto-fermented cabbage two ways: Eastern European sauerkraut and Korean kimchi. We'll cover all the basics, from sourcing veggies to the right balance of salt & time for delicious fermentation. We'll also cover the tools and tricks of preservation, such as safety and shelf-life, as well as various pickling methods and canning history. You'll also get a recipe, tips, and a jar to take home.

Bonus: I'll share my eclectic and wild spice collection so you can create your own signature sauerkraut or kimchi flavors. 

Skill level: beginner; but those with preservation skills are welcome to join and learn some new tricks.

You will walk away with the ability to:
* source and select ingredients
* ferment and preserve vegetables, while maximizing flavor
* share your homemade jar of sauerkraut or kimchi with friends!

(class size: 12-14, demo + hands-on, lecture, q&a, everyone will make a jar of either sauerkraut or kimchi to take home)

Cancellation policy