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Kraut, Kimchi & Lacto-Fermented Pickles

  • Eden Hall Campus, Dairy Barn Cafe 6035 Ridge Road Gibsonia, PA, 15044 United States (map)

Explore the world of bacteria through vegetable fermentation in this hands-on workshop! Participants will learn about the historical, nutritional, and cultural significance of these fermented products and why we should embrace healthy bacteria with open arms. Trevor will guide the class through the simple practices for making tasty and safe fermented products, while demystifying common fears and problems within the process.

Participants will walk away with a jar of sauerkraut, kimchi, and pickles to ferment at home, as well as recipes, ratios, and confidence on recreating these delicious ferments at home. 

Note: If you'd like to pay for this event with cash or check, please email craft@chatham.edu or call 412-365-1118

Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.


Instructor:

Trevor Ring is a Fermentation Enthusiast, Integrative Nutrition Health Coach, and a graduate of the dual degree MBA and Food Studies at Chatham University. Over the past seven years he has sold his own fermented products under the business Tringo Cultures, created a Fermentation CSA, and worked for numerous fermentation-based businesses. Learning directly from the well-known fermentation revivalist, Sandor Katz (author of Wild Fermentation and The Art of Fermentation), Trevor naturally fell into teaching numerous fermentation workshops over the past four years. In 2018 he became the President of the Fermentation Club at Chatham University and is also teaching workshops at Phipps Conservatory.

Earlier Event: October 12
Sourdough Challah
Later Event: October 20
Butchering 101: Smoking & Curing