Join Vines at the fieldhouse to learn the delicious art of lacto-fermentation!

Lacto-fermentation is a tasty way of working with naturally present bacteria to add flavor to food and make it last longer. This traditional preservation method is used to make all time favorites like pickled vegetables, sauerkraut and kimchi. We will be learning how the friendly bacteria lactobacillus can be recruited to stop harmful bacteria from forming while munching away at the sugars in food to add a distinctive tangy taste. Preparing food this way is faster and easier that you think and it only takes 5 to 10 days of storage in a cool dark location before fermenting goodies are ready to eat.

At this workshop we will be focusing on an easy sauerkraut recipe and a simple way for pickling dense vegetables like beets, carrots and cauliflower. Vines will be providing jars and all necessary items. Join us for the workshop and take home a jar of fermenting deliciousness of your own creation!

Date: Wednesday April 3rd 2019
Time: 530-700
Location: Pandora Park Fieldhouse, 2325 Franklin St, Vancouver

Purple Cabbage Sauerkraut

One head purple cabbage
Two medium sized carrots
4 cups de-chlorinated water
1 tablespoon non-iodized salt


  1. Pour 4 cups of tap water into a clean uncovered container. Set aside for at least 10 hours.
  2. Remove the core from the cabbage and slice thinly
  3. Grate carrots
  4. Add salt to water and stir until fully dissolved
  5. Layer cabbage and carrots in clean glass jars and pack down firmly
  6. Pour salted water into jars until cabbage is fully submerged. This step is the most important. If the cabbage is not fully covered toxic mold may form
  7. Set in cool dark location for 3 days, opening once a day to ensure cabbage is submerged and to release gases that have formed through fermentation
  8. After 3 days taste the cabbage. If you prefer softer, tangier sauerkraut allow to ferment for up to 5 days
  9. When flavor is to your liking enjoy! Store in the back of the fridge for up to 3 months

Pickled Vegetables

Your favourite firm vegetables, For example – Beet, Cucumber, Cauliflower, Carrots, Turnip, Parsnips, Asparagus…
Dechlorinated water
Non-iodized salt
(mustard seed)


  1. Fill a large pot or bowl with tap water uncovered for at least 10 hours
  2. Wash and slice vegetables (and peel garlic if using). Note: thinner slices lead to less fermentation time generally speaking
  3. Place garlic, dill and mustard seed  in the bottom of clean glass jars
  4. Fill jars will vegetables, leaving at least 3cm space at the top of the jar
  5. Add 3 tablespoons for salt for every 5 cups of water, stir until water is fully dissolved
  6. Fill jars with salted water, ensure that vegetables are fully submerged
  7. Set jars in a cool dark location, open once a day to release gases that develop through fermentation
  8. Allow to ferment for 4 to 8 days. Leave vegetables to ferment for longer if they are dense or you desire a tangier taste
  9. Store in the back of fridge for up to 3 months