Fermentation 2.0 with Sterling College

This class has been sold out!

Fermentation 2.0 is open and accessible to anyone! Whether you are a newcomer to the art of fermentation, or you have played around with using wild yeasts to culture your veggies; there will be something to learn for everyone. In this workshop, we will make traditional Korean sauerkraut, known as Kimchi, which requires a brining process similar to many ferments, a step up from traditional sauerkraut.  All participants will go home with their own prepared jars of kimchi and a wealth of knowledge about this fascinating form of food preservation and how it can improve overall health. Everyone will also receive an illustrated recipe card for kimchi. 

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.