How old do I need to be to attend?

Participants must be at least 12 years old; children under 16 must be accompanied by a parent or guardian.

Where do I check in and park?

Please find a seat in the Evelyn Center upon arrival; parking is available in the main lot at Crabtree Farms of Chattanooga.

What if I need to cancel?

To cancel, email education@crabtreefarms.org as noted in the event information.

Do I need prior experience?

No prior experience is necessary—this is a beginner-level class designed for first-time fermenters.

Will I take something home?

Yes—attendees receive a jar of locally-grown vegetables and printed educational materials to continue at home.

Who can I contact with questions?

Contact Chloe Watts at 423-493-9155 or cwatts@crabtreefarms.org for event logistics and questions.

Fermenting at Crabtree Farms: Beginner Kimchi & Sauerkraut Workshop in Chattanooga

On a bright autumn afternoon at Crabtree Farms of Chattanooga — 1000 E 30th Street, Chattanooga, TN 37407 — a long wooden table in the Evelyn Center becomes a small laboratory of tang and culture. The farm's raised beds and herb patches are steps away from the classroom, and for two hours on SEPT 19 (12:30–2:30PM) herbalist Amanda G. Verkest will walk beginners through safe, practical fermentation: kimchi, curtido, and classic sauerkraut. This beginner-friendly workshop is part of the three-part autumn series Cultivating Community at Crabtree: Preserving Autumn Harvests, hosted in partnership with Gaining Ground. Attendees get hands-on instruction, printed educational materials, and a jar of locally-grown vegetables to take home — a compact introduction to the microbial alchemy that feeds the gut microbiome and preserves seasonal harvests. The experience blends the sensory: the salt’s hiss, the crisp pull of cabbage leaves, the tang as jars seal. What makes this not just a class but a community moment is the setting and the instructor. Amanda G. Verkest brings formal training — a Bachelor of Science in Nutrition and Food Science, a Master in Global Studies and International Relations, and years of work in food microbiology and herb farming — plus local ties through volunteer work with the Eastern Band of Cherokee Indians and regional farms. That background translates to precise technique and context: why salt ratios matter, how to prevent unwanted mold, and how fermentation connects to local foodways. Practical details are straightforward: find a seat in the Evelyn Center upon arrival and park in the main lot. The class accepts learners age 12 and up; children under 16 must be accompanied by an adult. Spaces are intentionally small (group size listed as 25), which keeps instruction focused and hands-on. A mandatory client waiver is required at Crabtree Farms of Chattanooga, and for logistical questions you can contact Chloe Watts at 423-493-9155 or [email protected]. For visiting outdoor-minded travelers, the workshop is a low-effort slice of farm life that dovetails with walks around the property, seasonal harvesting scenes, and the chance to bring Chattanooga home in a jar. It’s quick, practical learning rooted in place — a class where the landscape, soil-to-table stories, and a skilled herbalist make a simple culinary technique feel like a local craft worth mastering. Bring comfortable clothing and closed-toe shoes for the short walk between beds and the Evelyn Center; water and apron help keep hands clean. If you need to cancel, email [email protected] The class is ideal for travelers who want usable skills rather than a demonstration—participants leave with a labeled jar, tasting notes, and simple recipes. It’s the kind of small, local program that changes how you cook at home and share the results.