Preserving the Harvest: How to Make Sauerkraut and Fermented Veggies

Using the time honored traditions of fermentation, you will learn how to preserve fresh produce so that you can reduce food waste, save money, and eat local throughout the year. We'll discuss the theory and practice of fermentation as well as the healing qualities and nutritional importance of probiotic fermented foods.

Each participant will get to make a jar of fermented vegetables. Handouts with instructions and recipes will be provided so you feel comfortable fermenting at home.

Fee: $45 to register, plus a $10 materials fee which is payable in cash on the day of the class. Pre-registration is highly recommended:

About the instructor:

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.

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