The Art of Fermentation: Sauerkraut & Kvass

Simple ingredients. Living cultures. An ancient tradition.

Discover the art and science of fermentation with John and Rebecca Hegner, longtime home fermenters who have spent years exploring the flavors, techniques, and traditions of naturally fermented foods.

In this introductory class, John and Rebecca will demonstrate two delicious ways to bring fermentation into your kitchen. John will share the simple process of making traditional sauerkraut using fresh cabbage and salt, while Rebecca will demonstrate how to make fruit and berry kvass, a refreshing, naturally fermented beverage.

Along the way, they’ll explore the fascinating world of beneficial bacteria and naturally occurring yeasts, how fermentation transforms everyday ingredients, and the role fermented foods have played in food preservation and culinary traditions around the world.

You’ll learn about:

• The basics of wild fermentation and the microorganisms behind it.
• Simple ingredients and techniques for making sauerkraut and fruit kvass.
• Fermentation vessels, weights, airlocks, and other useful equipment.
• How to monitor fermentation and recognize when your creations are ready.

No previous experience or specialized equipment is needed. Whether you’re curious about fermentation or ready to try it yourself, John and Rebecca will share practical knowledge and tips gathered through years of experimentation.

Come explore the wonderful world of fermentation—and discover what a little cabbage, salt, fruit, sugar, and time can accomplish!