In this introduction to fermented vegetables, Trevor will guide you through the process of preserving everything from cabbage and carrots to butternut squash and cucumbers. Using the simple process of wild fermentation, you will gain the skills to ferment any vegetable at home with simplicity and confidence. Trevor will guide the class through the simple practices of making tasty and safe fermented products, while demystifying common fears and problems within the process. Participants will also learn about the historical, nutritional, and cultural significance of these fermented products and why we should embrace healthy bacteria with open arms.
This will be an in-person class. Chatham University’s current policy requires COVID-19 vaccinations for all students participating in face-to-face classes or campus activities. Additionally, the current policy states that mask-wearing is required indoors.
Refunds will be issued up to 48 hours before the class.
Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.
Instructor: Trevor Ring
Trevor Ring is a fermentation educator, business owner and microbe lover.
In 2011 and 2014 Trevor apprenticed under the well-known fermentation revivalist, Sandor Katz (author of Wild Fermentation and The Art of Fermentation). That experience naturally led into teaching fermentation workshops of his own. Seven years and many workshops later, Trevor's journey has evolved to selling his own fermented products under the business Tringo Cultures (now Community Cultures), creating a Fermentation CSA, and working for numerous businesses (from kraut to miso!).
Seeing how fermentation can help form community and connect us to our past, drives him to create more affordable and accessible workshops. His goal is to make this education, and magical form of food transformation, accessible to all.
Currently, Trevor teaches throughout Pittsburgh and has been a recurring instructor at Phipps Conservatory. He holds an Integrative Nutrition Health Coach certification, Permaculture Design certification, and holds an M.A. in Food Studies and M.B.A. from Chatham University.
