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Compost Kraut: Fermentation as Food Waste Solution & Climate Action
October 13 @ 6:00 pm - 7:30 pm
PROGRAM OVERVIEW
Sam Paone from Golden State Pickle Works / Collective Cultures will lead this hands-on workshop and will guide participants through making a colorful, probiotic- rich kraut using bumper crops, kitchen scraps, and edible cover crops from the summer growing season. “Compost Kraut” highlights the power of fermentation to reduce food waste, support climate-resilient farming, and preserve abundance in a low-energy, low-waste way. The program connects fermentation with regenerative agriculture, circular food systems, and zero-waste living. Plus “massaging cabbage” and partaking in the “spice bar” is just a few of the fun steps you get to take in this fun workshop!
Ingredients will be local + seasonal.
- How to make a brined, scrap-based kraut safely and successfully
- How edible cover crops support soil health and can be used in food
- How fermentation reduces waste and energy use
- How traditional food preservation contributes to climate resilience
- Take-home kraut jar + zero-waste fermentation guide/recipe