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Lacto-Fermentation Basics

October 7, 2017, 11:30 am - 1:30 pm



Learn to make a range of fermented vegetables including sauerkraut, kimchi, and brined veggies in this hands-on intro to vegetable lacto-fermentation. Taste several ferments and leave with a jar of your own creation!

Quotes from 2016 attendees:

Great class – very prepared and excellent presentation. She was full of information, blowing my mind!

The best! Please include next year.

Loved it! so helpful!






Faith Anacker, owner of Fizzeology Foods, is committed to social justice and sustainable life practices. A visionary fermentologist, mother, forager, carpenter, and lifetime student of mother nature, she has been blessed with many great teachers on her path. Relationships are what tie her passions together- connecting body, mind and spirit- and co-creating culture along the way. Faith offers workshops and lectures about fermentation, wise traditional lifestyle, and consumer awareness.

Key Information:
Class Location: Woolen Mill Gallery, 28 E Main Street, Reedsburg, WI 53959
This is a hands-on class.
Each participant will take home some veg ferments made in class.
Check-in begins 10 minutes before the start of the class.