As I was perusing Reedsburg, Wisconsin’s 2014
guide this past summer, I paused on a course description. “This is not your grandmother’s sauerkraut!” proclaimed the write-up for the course
“Finding Your Inner Fermentista.”
The description went on to talk about how the class would focus on fermenting vegetables beyond your typical cabbage-based ferments. This was intriguing to me as I had wet my fermenting whistle over the past four years making sauerkraut, kim chi, and curtido, all of which are cabbaged based ferments. I was interested in learning how to go outside of the cabbage box. This class taught by fermenting guru Kirsten Shockey seemed like the perfect fit so I signed up for the two hour course along with about 25 other eager fermenters.