I teach fun, empowering classes in learning to make sauerkraut, kimchi and pickles.  I love to teach people to make these foods, and I always include plenty of time for folks to try different sauerkrauts and kimchi so that they can imagine new flavor combinations.

Here’s a peek into one of my classes:  another fun class!

Here is what one student said about the class she attended:

“Today’s class on making sauerkraut, kvass and pickled vegetables at Curious Farm was awesome!  Cathy is a great teacher–patient, knowledgeable and fun–and her handouts were excellent. We sampled many foods and talked and laughed our way through slicing and dicing as we learned the health benefits of fermentation and even some gardening tips! I can’t believe I learned so much in 3 hours! After making my first batch of sauerkraut in class, I felt plenty empowered to come home and make another batch of pickled vegetables, and a beautiful batch of kvass. Cathy’s taken DIY fermenting to new heights of creativity and fun. Can’t wait for the next class at Curious Farm!” — Julia King Tamang

I will teach more classes here at Curious Farm in the late spring or early summer.  My attention right now (late winter and early spring) must turn to production for the upcoming Beaverton Farmers Market season and for New Seasons Market, which will begin carrying Curious Farm Pink Lady Sauerkraut and Leek-Horseradish Sauerkraut at their westside stores in late March.  We also are expanding our production workspace to accomodate this increased production.

Write to me if you’d like to be on the mailing list for upcoming classes.