cfcucLet me teach you how to make delicious sauerkrauts, kimchi, and live-cultured pickles for your family’s pleasure and health.

We’ll use organic, fresh-plucked ingredients, and you’ll learn time-honored ways to ferment every season’s produce without vinegar or whey.  The sourness we crave develops slowly and naturally from the cultures that flourish during the vegetables’ fermenting process.  This is Slow Food at its most vital.

cabbage ready to fermentSign up for classes at Curious Farm!  They’re fun, empowering, and include equipment and ingredients.

Cathy Smith
phone:  971.248.0717



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