Preserving the Harvest: How to Make Sauerkraut and Fermented Veggies

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

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.

Sunday, September 20, 2:00-4:00 pm

The Commons
388 Atlantic Avenue (between Hoyt and Bond Streets)
Brooklyn, NY 11217

Class fee is $45, materials fee is $10. (Students can register and pay the class fee on this site, but we ask students to bring the materials fee in cash the day of the class.)

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. Angela is passionate about home cooking, local sustainable agriculture, and reviving the ancient tradition of lacto-fermentation. Find out more about her at


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