Basic Vegetable Fermentation at Kitchen Culture

Have you been wanting to try your hand at fermentation? Maybe you've heard about the benefits of eating fermented foods for a healthy gut and aren’t sure where to start. Or perhaps you have too much cabbage (or other veg) in your CSA this year and want to learn preservation techniques to reduce waste. Whatever the reason, we're here to help with this class in basic vegetable fermentation!

This hands-on workshop will teach you two fermentation processes: dry salt and wet brine.  They can be used on just about any vegetable you have. During the workshop, you make your own sauerkraut and kimchi – and you’ll take home what you make!

When and Where:

Oct 25th, 6:00 PM – 9:00 PM Kitchen Culture, 6300 SE Foster Rd, Suite A, Portland, OR 97206

Cost of the Workshop:

Pay What You Can! 

$10 (for those experiencing food insecurity)

$45 (if you need a little help)

$70 (true cost of workshop)

What to Bring:

• Chef's Knife
• Apron

Your Instructor:

Traci Stenson Hildner is a Master Food Preserver and Family Food Educator for the Oregon State Extension Service and has completed Acidified Foods & Better Process Control training with the Oregon Process Authority. Traci shares her passion for local produce and her obsession with the art and science of food preservation through her organization, The Lucky Larder, and her store, Kitchen Culture. An avid gardener, it was those first few successful gardening years that led her to seek out various methods for extending the life of her harvest and reducing food waste. Combining her education and experience in fruit and vegetable preservation with her masters degree in teaching, Traci loves sharing her knowledge and food passions with others.