Have you ever thought about making your own naturally fermented sauerkraut or pickles? With some vegetables, a little salt and water, you can be on your way to making delicious and healthy sauerkraut and fermented vegetables on your counter top. It is also a great way to preserve your CSA. During this workshop, we will cover the basics of vegetable lacto-fermentation and get hands-on with some cabbage for sauerkraut. Attendees will leave with recipes and a jar of sauerkraut ready from home fermentation.