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Vegetable Fermentation: Krauts, Pickles, Condiments and More

October 8, 2017, 12:30 pm - 2:30 pm



In this demonstration learn how to make various vegetable ferments and learn 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!

Quotes from 2016 attendees:

Wonderful so excited!!

It was a really good class and she was very receptive to questions.




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.


Key Information:

Class Location: Avalon Ballroom, 170 E Main Street, Reedsburg, WI 53959
This is a demonstration class and is not hands-on.
Check-in begins 10 minutes before the start of the class.