Fermentation Workshop Part 2: Sauerkraut, Kim-Chi & Beet Kvass

  • Apr 13, 2013 · 2:30 PM
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Learn how to make your own health-promoting cultured vegetables:  Sauerkraut, Kim-Chi & Beet Kvass!

Fermentation is an ancient undefinedmethod of simultaneously preserving food AND increasing its health benefits, and has been practiced by most cultures in most areas of the world, for all of recorded history.  Unlike freezing, drying and canning, which each compromise food quality to varying degree by destroying enzymes and nutrients, fermentation actually increases enzymes and nutrients, and creates living probiotics that feed our digestive and immune health!  In addition to all of that, fermented foods taste amazing!  Many cultures enjoy their native fermented foods every day, sometimes at every meal, which increases the digestibility of other foods.

Sauerkraut comes from the German culture, and has gained worldwide recognition and popularity as a digestive and immune strengthening food made primarily from cabbage (often with salt, herbs and spices).

Kim-chi is the traditional Korean version of a cabbage ferment, which usually contains extra spice and flavor in the form of onions, garlic, ginger, and peppers.

Beet Kvass is a fermented beverage that utilizes the beet, an exceptionally medicinal and detoxifying vegetable, in a very delicious and digestible way. This beet drink is also one of the quickest ferments to prepare, literally requiring just a few minutes, and has a tangy, salty, and sweet flavor.


Class Agenda:

I will sample and demonstrate homemade cultured Sauerkraut, Kim-Chi & Beet Kvass.  You will learn the simple methods of preparation, with tips on the nuances that result in consistently successful batches.  After class, you'll receive all the recipes and instructions you'll require for creating these cultured foods on your own at home!

This is part 2 of a 2-part Fermentation workshop.  Part 1 is Homemade Sodas, Kombucha & Jun.  You are welcome to attend just one, or both.  Investment for one class is $30, or $45 for both classes.  We are also open to partial or full barters (contact us for details).

I look forward to sharing my love and knowledge of homemade, cultured foods with you!

~ Courtney Clay

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  • jan n.


    1 · April 14, 2013

  • PB

    I RSVPed for both and then selected one of those and paid $45. I could not find a way to pay for both classes.

    March 18, 2013

    • Courtney & I.

      That is probably the best way to do it. Thank you!

      March 18, 2013

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