Slow Food Cincinnati Series: Making Sauerkraut
DATE: Wednesday, October 22, 6-7:30pm
In our Kraut class, you will learn fermenting basics and walk away with your very own crafted sauerkraut. In this hands-on workshop, Gary Lebyman of The Pickled Pig will teach you proper cutting, brining, seasoning and fermenting white you make a quart of kraut to take home and watch bubble up. Pickled Pig will provide all supplies.
MEET YOUR INSTRUCTOR: Gary Lebyman is the owner of The Pickled Pig in Cincinnati’s Walnut Hills, a neighborhood spot known for house-made fermented foods, sandwiches, and smoked meats made with locally sourced ingredients. Gary and his wife, Libby, began by selling fermented goods at farmers’ markets before opening their brick-and-mortar in 2019. In 2021, he received the Slow Food Cincinnati Snail of Approval Award for his commitment to good, clean, and fair food. He has supported the Civic Garden Center by providing leftover fermented vegetables for their compost systems, helping reduce food waste.