Basics of Fermented Vegetables

This hands-on class explores the nourishing world of lacto-fermented vegetables, one of the oldest food-processing technologies humans have ever relied upon. Long before refrigeration or modern preservation, our ancestors used fermentation to make vegetables safer to eat, more nutritious, more flavorful, and shelf-stable.

Lacto-fermentation detoxifies vegetables, increases nutrient bioavailability, creates beneficial probiotics, and transforms flavor, texture, and aroma—often turning simple ingredients into something far greater than the sum of their parts.

In this class, we’ll make three very different vegetable ferments, each illustrating a distinct approach:

• Fermented carrots to introduce simple brine-based fermentation

• Sauerkraut to explore dry-salting and fermentation driven by a vegetable’s own juices

• Fermented roasted red peppers to demonstrate how cooked vegetables can also be successfully fermented

Through these examples, you’ll learn the core principles that apply to fermenting nearly any vegetable, including salt ratios, oxygen management, fermentation timelines, troubleshooting, and how to adjust flavor and texture to your liking.

This class is designed to be both informative and empowering. You’ll leave with:

• A clear understanding of how and why vegetable fermentation works

• Recipes and adaptable methods you can apply to countless vegetables

• Jars of the ferments you create in class to take home and continue fermenting on your countertop

Whether you’re new to fermentation or looking to build confidence and consistency, this class will give you the skills to make fermented vegetables a simple, nourishing part of your everyday cooking.

At Modern Stone Age, fermentation is treated as a food-processing technology that improves safety, nutrition, and flavor—not a trend.

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