Learn how to make probiotic-rich, gut-healthy fermented vegetables! This class will teach you how to make sauerkraut and other fermented vegetables deliciously and safely at home.
What to Expect:
– LEARN: We’ll explain fermentation and have a brief discussion about the benefits of making and eating fermenting foods, and you’ll learn how spice plays a role in fermented foods around the world.
– Booklet with recipes and fermentation lesson
– DEMO: We’ll show you how easy it is to start making fermented foods yourself at home! We’ll demo some simple seasonal fermented recipes which are loaded with healthy “probiotic” bacteria.
– TASTE: We’ll have a variety of fermented foods to sample, such as sauerkraut and other fermented veggies
– DO IT YOURSELF: Roll up your sleeves and make your very own jar of sauerkraut to take home and ferment
What to Bring:
– Your culinary curiosity! We provide everything you need to get started.
More About Austin Durant:
Austin Durant has been fermenting food for over a dozen years. In 2011 he founded Fermenters Club, whose mission is to improve people’s lives by teaching them why and how to make and enjoy fermented foods; and to create communities that are connected through their guts.
Austin has taught hundreds of classes on a wide variety of fermented foods and their traditions such as sauerkraut, pickles, kimchi, kombucha, miso, and sourdough bread.
He writes and publishes recipes (mostly fermented) on his website, fermentersclub.com and hosts on-demand, self-paced food fermentation mastery courses through Fermenters Club Academy. He teaches live and virtual private team-building workshops to corporations and other organizations and hosts hands-on fermentation intensive workshops.
Austin has produced annual day-long fermentation festivals in San Diego, California and Portland, Oregon, with over 1,000 attendees in each city.
In 2024, he published his first book, Fearless Fermenting.
Austin enjoys permaculture gardening, cooking, yoga, writing, and studying cosmology and esoteric traditions.