FoodMasters will offer a class on lacto-fermentation of foods from noon to 3 p.m. on Sunday, Sept. 25 at the Odd Fellows Hall kitchen.

“In this hands-on class we will discuss history, various methods, and the health benefits of many kinds of fermented foods and beverages, including vegetables (Sauerkraut, Kimchi, Beet Kvass, and more), grains (sourdough bread, sour porridge, fermented grain tonics, etc.), and dairy products (cheese, yogurt, kefir, sour cream, creme fraiche),” say Regina Zwilling and Ulanah McCoy, who will teach the class. “We will also get down to business and make raw sauerkraut together!”

The class is titled, “How To Preserve and Enhance virtually ANY Food Naturally.” The cost is a $25 suggested donation, with scholarships and trade opportunities available. Each attendee will take home one quart of freshly made sauerkraut; jars and cabbage provided.

Proceeds from the class support ongoing FoodMasters classes and projects, including developing an Orcas Island Seed Bank.