Curious Farm has sour power in spades, and I’ll share it with you.  Using traditional methods from all over the world, I’ll teach you how to make delicious sauerkrauts, kimchi, and live-cultured pickles for your pleasure and health.

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

You used to find Curious Farm’s cultured goodness in the refrigerated pickle cases at Food Front, New Seasons Market, the Beaverton Farmers Market, and direct from our small farm.  It was a joy to bring these products to your table, but I think it’s much more fun to teach you to make your own sauerkraut, kimchi, and pickles.

Sign 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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