Looking for a way to preserve the fall harvest? Try lacto fermentation, the age-old process used to make traditional foods like sauerkraut, kimchi, and kosher dill pickles. The process begins with sinking fresh vegetables in brine. After a waiting period of three to 30 days (depending upon the food), the starches and sugars contained in the vegetables are converted to lactic acid by the friendly bacteria, lactobacilli. You’ll taste a selection of lacto fermented foods, learn to make traditional sauerkraut, leave with a recipe and your own jar of kraut. Meets in the Lattner Kitchen at Coogan Farm. Must register at least 48 hours in advance of program to ensure supplies. This program is suited for adults.