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Vegetable Fermentation: Krauts, Pickles, Condiments and More (2016)

October 1, 2016, 10:00 am - 12:00 pm




In this demonstration, you’ll learn the steps to make some popular vegetable ferments. Laura will cover the health benefits of fermented foods and how to include them in your diet. Fermented vegetables have been a part of every culture’s traditional foodway, and are beginning to make their way back onto the plates of modern eaters. In this class, Laura will demonstrate how to make lacto-fermented vegetables, including sauerkraut, brined vegetables and pickles, relishes and chutneys. We will discuss how to incorporate fermented vegetables into your daily meals and how they are beneficial to a nourishing, healing diet. There will also be plenty of time to discuss troubleshooting and ask your fermentation questions. Come away learning how to ferment just about any vegetable, from the market, garden or wild!

Laura Poe is a holistic dietitian in Viroqua, Wisconsin, where she and her clients focus on whole, traditional food diets for healing. She is also the owner of TerraForm Botanicals, creating hand-crafted herbal remedies in small batches, for everything from digestion to stress. Laura has been teaching fermentation and traditional foods cooking for the past several years and is passionate about spreading the knowledge and skills to make healing foods, and making them accessible to everyone.