Sauerkraut and Kimchi Hands-on Workshop (in person)

DATE, 2 pm-4:30 pm

Location: In my home in the Overbrook area. Exact location will be given upon registration. There is a small, very cute senior dog that shares my home.

Parking available nearby and accessible by bus #18.

Fermented foods can be mysterious and intimidating. But fear not! In this hands-on workshop you will gain the knowledge, skills, and confidence to make your own sauerkraut and kimchi at home.

In this workshop you will:

  • Learn about the benefits of lacto-fermentation
  • Eat samples. Yay samples!
  • See how to make sauerkraut and kimchi (demonstration)
  • Make your own sauerkraut to take home!

What to bring

  • Cutting board
  • Large bowl
  • Sharp knife
  • A 1.75 lb (approximately) round cabbage
    • can be green or red, or mix!
    • does not need to be organic
  • Caraway or fennel seeds, optional
  • Slippers! If you want.

You will go home with

  • A fermentation kit to ferment your sauerkraut in (which we will prepare in class)
  • Detailed instructions
  • Ongoing support!

Cost

This informative, practical, and fun workshop is just $64. Sign up here!

Note: Paypal will show payment to Radical Homestead. This is my former business.

To get updates about future workshops sign up for my newsletter, follow me on Instagram, or like me on Facebook. Not able to pay with Paypal? Contact us for alternative payment methods.

About your teacher

Corrie Rabbe is a Holistic Nutritionist, Herbalist, and fermentation expert. She has been holding fermentation workshops for over 10 years and is a seasoned instructor at the Institute of Holistic Nutrition and the Fit Chicks Academy. Corrie has had the great honour of mentoring with fermentation guru Sandor Katz. Most importantly, she loves teaching people how to make healthy, homemade, probiotic-rich foods

Testimonials

-“I learned so much at your workshop. It was worth every penny. I was a total beginner. You explain things clearly, meticulously, and with a sense of humour! You’ve opened up an entire world to me and since taking your workshop I’ve been experimenting with all sorts of fermentation creations.” -Susan

-“I wanted to thank you again for the great workshop. I think the most important part I have learned is that sourdough bread doesn’t need to be complicated. Online I always read about the perfect temperature, bread form, raising time etc. You showed me that I can just use what ever is convenient. I am much more relaxed and flexible in the kitchen now.

Your fermentation workshop was very inspiring and I have lot’s of ideas. I loved that you explained the fermentation process in theory. That made the practical part much easier to understand. The fermented food and fresh homemade sourdough bread you provided during the workshop was delicious. I would recommend everyone to participate in your workshop. It is a great way to eat healthy and save food which is at risk to go bad. Thanks again!” – Carolin, Foodsharing Ottawa

-“I had tried making ferments at home, but something always seemed to go wrong. You really helped me pinpoint my mistakes. You clearly are extremely experienced and knowledgeable about all aspects of fermented foods. Thank you my fermentation guru!” -Pat

-“Since taking your workshop I’ve been eating home-made ferments regularly. I used to be sick on a monthly basis, and took off a tonne of time from work. Since eating fermented foods my health has improved considerably. You literally made my life better.” -Melanie

Cancellation Policy

Should you need to cancel your workshop reservation for any reason, you must do so at least 7 days before the day of the workshop to receive a full refund. Any reservations cancelled within 7 days will not be eligible for a refund. To cancel, please contact us.