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Introduction to creative basic lacto Fermentation
How to make simple, creative, delicious ferments and have fun in the process!

Lots of wild greens (or commercial) are showing up all around the country and it’s a good time to explore the various facets and possibilities of lacto fermentation as well as their culinary uses. I’m going to give a series of online classes twice a month about fermentation ranging from easy ferments to more elaborate ones such as hot sauces, plant-based cheeses, mushrooms and so on.
Fermentation can be super easy and safe. But just because it’s easy doesn’t mean it can not be super creative and taste great. So, let’s explore the possibilities!!!

This webinar is HANDS-ON!! We’re going to do it together step by step and use simple equipment you probably already have in your kitchen. Bring a cabbage and check the list of equipment below.

THE WEBINAR WILL BE RECORDED so even it you don’t have what you need that day or want to watch it later, you’ll be completely fine. Anyone who register will be send a link/password to the video the day after the webinar.


How lacto fermentation works

Making simple ferments with basic equipment you already have at home

Food safety - Best way to avoid mold or other spoilages

Creative sauerkraut-types ferments – how to put together interesting little side dishes

How to make your guests or family enjoy fermentation


Bring a regular green cabbage
Optional, have at hand some savory herbs, foraged or not, such as arugula, parsley, dandelion, watercress or similar. You don’t need much, one or a couple is enough.
Good knife, cutting board and large mixing bowl
Sea salt
A couple of pint (500 ml) jar with lid and band.

SUNDAY May 15 – 10 AM (PST)
(Webinar will also be recorded if you can’t attend that day).

May 15, 2022 10:00 AM in Pacific Time (US and Canada)

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