Select tickets
Have fun with fermenting in this hands-on workshop, wherein participants will turn the season's harvest into delicious kimchi, kraut, and takuan. Instructor Rich Lee of Tendersoles Farm will teach participants about these particular types of ferments; guide participants through collaboratively making kimchi, kraut, and takuan; and discuss the various steps in the fermentation process. Participants will walk away with three jars -- one of each ferment -- to see through the final steps of their fermentation process at home. MOFGA is thankful to Fork Food Lab for hosting us for this event!
Want more guidance on how to store away the year’s harvest? Visit our events calendar to check out other workshops in this year’s preservation series.
This sliding scale registration is designed to keep the class as accessible as possible while also covering MOFGA’s costs. Recommended price for non-members is $55; recommended price for members is $45. One scholarship is available for this class. Apply here. BIPOC (Black, Indigenous, and People of Color) community members and members of the MOFGA Journeyperson program are welcome to register at no-cost.
Questions? Email events@mofga.org.