Preserving the Harvest: The Basics of Lacto-Fermentation

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

Learn how to preserve fresh vegetables through the traditional yet simple method of lacto-fermentation. The process of fermentation increases the nutritional value and vitamin content of vegetables through beneficial bacteria. In this class, you will learn how to make sauerkraut and other fermented veggies. We will discuss the healing qualities and nutritional importance of live-culture foods. All participants will bring home a jar of sauerkraut and receive a handout with instructions and recipes.

Location: 61 Local, 61 Bergen Street in Cobble Hill, Brooklyn. Take the F/G to Bergen Street.

Fee: $35.00. Pre-registration required. Tickets can be purchased at:

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 Community Food Education Program Coordinator for Just Food, a New York City based nonprofit organization, that works to unite local farms and city residents of all economic backgrounds with fresh, seasonal, sustainably grown food.

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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