Fermentation Basics

Unlock the secrets of delicious, healthy, and home-crafted food at our Home Fermentation Workshop! This hands-on class dives deep into the art and science of fermentation, from understanding how beneficial microbes transform basic ingredients into delicious, healthy foods, to exploring a variety of home fermentation projects—including demonstrations of ferments like pickled vegetables and tangy yogurt. Then, roll up your sleeves for an interactive session where you’ll make your own batch of sauerkraut to take home, guided step-by-step in a friendly, supportive environment. Whether you’re a complete beginner or looking to expand your skills, you’ll leave with newfound confidence, inspiration, and your first jar of homemade kraut ready to ferment on your kitchen counter.

Anna Lee is a lecturer in the Stanford Doerr School of Sustainability. She is a Master Composter and a Master Food Preserver through UC Cooperative Extension and holds an advanced certificate in ecological horticulture from the Center for Agroecology and Sustainable Food Systems at UC Santa Cruz and an MS in agroecology from University of Wisconsin, Madison.