Spring 2018 Workshop Series at The Sou’wester
Fermented Vegetables & Fermented Lunch!
with Sash Sunday
OlyKraut owner, Sash Sunday, will present the basics of vegetable ferments. You will each make a batch of sauerkraut and a batch of kimchi before the day is done. We will go through the basic sauerkraut and kimchi making process, take a little dive into the science of fermentation, and discuss why probiotics are so awesome. Sash will also answer questions and go over some troubleshooting for your home ferments. At lunch time we’ll make tempeh reubens out of several different fermented foods. Come with some jars and lots of questions! Sash will bring the veggies and some know-how.
Sash Sunday grew up in the PNW and, in 2008, founded OlyKraut to put her fermentation fanaticism to work building a food system that supports healthy people and farms. OlyKraut makes delicious, raw fermented vegetables with mountains of local produce while sharing the wonders of probiotic foods with the community. She has a BA from The Evergreen State College, and an MBA in Sustainable Systems and Certificate in Sustainable Food and Agriculture from Pinchot University.
COST: $30 per person plus a $10 material fee (Please pay material fee directly to instructor)
BRING: 2 Quart Jars – Wide mouth, & Knife-Large/Sharp/
10 students max.