Traditional Foods for Modern Wellness

From crunchy kraut to tangy pickles, fermented foods are essential to a healthy, resilient body.

In this class, you’ll learn to make classic fermented vegetables and condiments using traditional methods that preserve enzymes, enhance digestibility, and promote a diverse microbiome.

We’ll explore the Weston A. Price Foundation’s approach to lacto-fermentation and how these foods were once staples in every culture for both preservation and wellness. Expect to chop, salt, pack, and taste!

You'll take home your own ferment-in-progress along with the knowledge to keep the tradition going in your own kitchen.