Kimchi and Kraut!

PLEASE NOTE: This workshop is taught by others (not Sandor).

Learn how to make your own amazing probiotic-rich foods and get helpful information, tips and tricks about fermentation. Take this opportunity to delve deeper into the culture and flavors of fermented foods.

Cabbage-based ferments are one of the most complex ferments since cabbage has the unique characteristic of following a fourth stage of fermentation that other vegetable do not. In order to make a fully-cured and nutrient dense cabbage – there are several variables to monitor. We will cover in detail all the aspects needed as we make both kimchi and sauerkraut.

Lisa combines time-honored small-batch artisan methods with modern technology by using a remarkable anaerobic fermentation system from the Probiotic Jar. This system easily transforms a wide-variety of your favorite fruits, vegetables, condiments – even grain and dairy – into consistently tasty, nutritious “lacto-fermented”, nutrient dense food – without the worry of mold or other unwanted microbes.

A handout with detailed instructions and recipes. All recipes in this workshop are nondairy and gluten free.

We’ll have fermented products for you to sample, as well as have a variety of Probiotic jars for sale. This is a great way to see the product, to get an understanding of it’s design, and to buy it without having to pay shipping.

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