Lactofermentation Workshop with NOFA

Making sauerkraut and other lacto-fermented products is easier than you think. During this workshop, participants will learn the basics of lacto-fermentation, sample some lacto-fermentation products such as pickles, kimchi, and sauerkraut, and get hands-on experience preparing their own cabbage for lacto-fermentation. At the end of the workshop, participants will leave with their own jar of cabbage that will transform into sauerkraut on their counter through the magic of lacto-fermentation in a few short weeks. Registration includes samples, cabbage, and ingredients for preparing sauerkraut.

Please bring your own quart or half-gallon canning jar and lid.

Cost : $25 NOFA/Mass Members, $31 Non-Members

Presenter : Kimi Ceridon, the Boston Metro Organizer for NOFA/Mass, is involved in local food and personal food production. Along with her husband, she raises chickens, has two bee hives, and a 6-bed organic garden to supplement her meat, fish, grain, and vegetable CSA shares. With so much abundance, there is ample opportunity for fermenting, canning, preserving, drying, and freezing. Kimi recently started the Master of Gastronomy program at Boston University where she is focusing on food systems and food policy. Follow her on

For more information, please contact Kimi Ceridon by email at [masked] or by phone at[masked]-0804.

YOU MUST PRE-REGISTER for this workshop at

Join or login to comment.

3 went

People in this
Meetup are also in:

Imagine having a community behind you

Get started Learn more

We just grab a coffee and speak French. Some people have been coming every week for months... it creates a kind of warmth to the group.

Rafaël, started French Conversation Group

Sign up

Meetup members, Log in

By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy