How to Make: Sauerkaut, Kimchi, Pickles - a workshop in home fermentationMaster the foundational art of lacto fermentation Transform fresh seasonal vegetables into probiotic rich ferments using ancient preservation techniques. This hands on workshop covers essential methods behind kimchi, sauerkraut, and wild brined vegetables the foundational skills every fermenter needs. Classic Ferments (January & February): Red Kraut Kimchi Beet Kvass Dill Pickles Latin American Ferments (March): Curtido Pineapple Vinegar Kimchi Beet