Volunteer at Intro to Fermented Vegetables workshop at Posner Center
Help run a hands-on fermented vegetable workshop at Posner Center — participants learn lacto-fermentation technique for sauerkraut, kimchi, and garden vegetables.
Why we picked this
Help run a fermented vegetables workshop — participants learn to make sauerkraut and lacto-fermented vegetables from the fall garden harvest. September timing is perfect for cabbage and root vegetables.
Fermentation is one of the oldest ways to preserve vegetables, and DUG’s Intro to Fermented Vegetables workshop teaches the lacto-fermentation process from scratch. Participants learn the science behind fermentation, work hands-on with cabbage and other fall garden vegetables, and leave with practical skills for making sauerkraut and other fermented foods at home.
Volunteers help with setup, assist participants during the hands-on portions, and support the DUG educator leading the class. The session runs from 6:00 to 8:00 PM on a Thursday evening.
Posner Center is DUG’s main workshop venue in Denver. The fermentation workshop is part of the fall food preservation series — a natural progression from summer canning sessions into the preservation techniques that work best with cold-weather crops from the garden.