Fermentation Workshop with Sterling College

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In this first of a series of collaboration classes with Sterling College’s School for the New American Farmstead, we will learn about the time-honored tradition of using natural fermentation to preserve vegetables, as well as the benefits of consuming nutrient-dense fermented, or “living”, foods.  This will be a fun and casual evening of preparing veggie ferments, from traditional sauerkraut to variations on the traditional stuff, using seasonal veggies. All participants will go home with their own prepared jar of kraut and a wealth of knowledge about this fascinating form of food preservation. You will also receive a hand-illustrated recipe card for sauerkraut. 

About the instructor: Nancy VanWinkle has been culturing food for over a decade, and teaching others the wonders of fermentation from her Montessori classroom in Tennessee to community centers and kitchens throughout central Oklahoma.  She is excited to bring her love of living foods to her new Vermont community, and will be teaching "Living Foods: Fearless Fermentation from Farm, Field, and Forest" at Sterling College's School of the New American Farmstead this summer.