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Ferment your own lunch after Sou’wester workshop

Sash Sunday, owner of OlyKraut, teaches the basics of vegetable ferments May 26 at the lodge

Published on May 22, 2018 10:07AM

Courtesy Sou’wester Lodge

Sash Sunday

Trav Williams photo

Sash Sunday


SEAVIEW, Wash. — OlyKraut owner Sash Sunday will host a workshop on fermenting vegetables 10 a.m. to 2 p.m. Saturday, May 26, at the Sou’wester Lodge in Seaview, Wash.

Sunday will present the basics of vegetable ferments. Participants will make a batch of sauerkraut and a batch of kimchi before the day is done.

We will go through the basic sauerkraut- and kimchi-making process, take a dive into the science of fermentation and discuss why probiotics are awesome. Sunday will also answer questions and go over troubleshooting for your home ferments.

Come with jars and questions; Sunday will bring veggies and know-how.

Sunday grew up in the Pacific Northwest and, in 2008, founded OlyKraut to put her fermentation fanaticism to work building a food system that supports healthy people and farms. OlyKraut makes raw, delicious fermented vegetables with mountains of local produce while sharing the wonders of probiotic foods with the community.

She has a bachelor of arts from Evergreen State College and a masters of business administration in sustainable systems and certificate in sustainable food and agriculture from Pinchot University.

The cost of the workshop is $30, plus a $10 material fee to be paid directly to Sunday.

Bring two 1-quart jars and a large, sharp knife for chopping. For lunch at the end of class we will make tempeh reubens with ingredients containing gluten, dairy and soy, so pack a lunch if that’s not your jam, or bring your own gluten-free bread or soy-free protein. Hot tea and coffee will be provided.

The workshop is for 10 students max. RSVP to souwesterfrontdesk@gmail.com or 360-642-2542. This workshop is part of the Sou’wester’s Spring 2018 Workshops Series.



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