You’ll learn a basic tried and true sauerkraut recipe, technique and troubleshooting. We’ll add various vegetable shapes and designs for a beautiful presentation that makes excellent gifts.

Local delicious cabbage makes ferments that last for months and maintain flavor and nutrient content. You’ll learn about the marvelous microorganisms that surround us, give us “terroir” and keep us healthy by replenishing our microbiomes.

ONLINE - one-night workshop

FMI visit emmaholder.com/fermentation.

Zoom or in-person

You’ll learn a basic tried and true sauerkraut recipe, technique and troubleshooting. Then we'll add different flavor principles: Fennel, Fresh ginger, Cumin, Fiery peppers, It’s your choice!

Local delicious cabbage makes ferments that last for months, and maintains flavor and nutrient content. You'll learn about the marvelous microorganisms that surround us, give us “terroir” and keep us healthy by replenishing our microbiomes. This hybrid class will include both microbiology and ferment creation.

Instructor: Emma Holder, Masters in Micro/Immuno, McGill '93. 

Location: Zoom link, in-person address, materials list shared upon registration.  

Dates & Times: Thursday, March 6th, 2025 at 6 PM - 7:15 PM

Cost: $24 

You’ll learn a basic tried and true sauerkraut recipe, technique and troubleshooting. Then we'll add various vegetable shapes and designs along the sides for a beautiful presentation - these make excellent gifts. Local delicious cabbage makes ferments that last for months, and maintains flavor and nutrient content. You'll learn about the marvelous microorganisms that surround us, give us “terroir” and keep us healthy by replenishing our microbiomes. This hybrid class will include both microbiology and ferment creation. Instructor Emma Holder, Masters in Micro/Immuno, McGill University.

You’ll learn a basic tried and true sauerkraut recipe, technique, and troubleshooting. Then we'll add various vegetable shapes and designs along the sides for a beautiful presentation - these make excellent gifts. Local delicious cabbage makes ferments that last for months and maintains flavor and nutrient content. You'll learn about the marvelous microorganisms that surround us, give us “terroir”, and keep us healthy by replenishing our microbiomes. Class will include both microbiology and ferment creation. Zoom link and materials list will be provided upon registration. FMI, contact Emma via her site at emmaholder.com/fermentation. Pre-registration is required to receive online link.

Emma Holder studied microbiology and immunology at McGill University, where she graduated with a BSc in 1991 and a masters degree in 1993. Her passion is fostering human connections and offering engaging educational opportunities to promote happy, healthy lifestyles.

Learn a basic, tried-and-true sauerkraut recipe, technique, and troubleshooting topics. Add various vegetable shapes and designs along the sides for a beautiful presentation-these make excellent gifts! Delicious, locally-grown cabbage makes ferments that last for months, and maintains flavor and nutrient content. Discover the marvelous microorganisms that surround us, give us 'terroir' and keep us healthy by replenishing our microbiomes. This hybrid class (live or via Zoom) will include both microbiology and ferment creation. Registration closes at noon on 2/26. Zoom link, in-person address, and materials list provided by instructor.

Emma Holder attended McGill University, earning a BSc in 1991 and a Masters in 1993 in microbiology and immunology. Her passion is to connect with people and provide enjoyable learning experiences to create healthy, happy lifestyles.

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