It’s amazing what a little salt, some well-chosen spices and a bit of time can do to a vegetable. Cabbage is a great entry to the world of vegetable fermentation, as it allows us to explore both “dry salting” and “wet brining” processes. Join us to learn these basic processes involved in fermenting almost any vegetable, while making your own jars of sauerkraut and kimchi to take home.
This class is being offered at the fun and fabulous DIY Bar in North Portland. It’s a great place to learn a new skill while meeting new people and enjoying a tasty adult beverage. In order to reserve your spot in this class, please visit their website and book your seat from their Project Menu.