In our Kraut class, you will learn fermenting basics and walk away with your very own crafted sauerkraut. In this hands-on workshop, Gary will teach you proper cutting, brining, seasoning and fermenting white you make a quart of kraut to take home and watch bubble up. Pickled Pig will provide all supplies.
This class is part of a three-part collaboration between Slow Food Cincinnati and the Civic Garden Center: sauerkraut with Gary (10/22), wine making with Luis (12/3) and cheese making with Eduardo (1/7). The series reflects the spirit of the Slow Food movement, which began in Italy in the 1980s as a response to the spread of fast food and industrialized eating. At its heart, Slow Food is about reclaiming the joy of cooking, protecting traditional knowledge and honoring food as both nourishment and culture. By focusing on simple, foundational techniques like fermentation, cheesemaking and winemaking, these classes connect us to practices that people have carried forward for generations across the world.
In Italy, Slow Food grew out of the belief that food should be “good, clean, and fair"—good in flavor and quality, clean in production with respect for the earth and fair in supporting the people who grow and make it. This series brings that philosophy to life here in Cincinnati. Participants won't just learn recipes; they'll learn to slow down, work with their hands, use seasonal and local ingredients and reduce waste—all of which strengthen our local food system and keep traditions alive.
The CGC and Slow Food Cincinnati share a natural symbiosis. The CGC's focus on sustainability, composting and education pairs seamlessly with Slow Food’s mission to preserve food culture and build community through shared learning. This partnership demonstrates how environmental stewardship and food heritage are deeply interconnected. From Gary’s practice of fermentation to Eduardo’s focus on dairy traditions to Luis’s celebration of wine chemistry, each class highlights the cycle of growth, transformation and renewal. Together, they offer a living example of how global principles from Italy can take root locally, helping our community connect the soil, the kitchen and the shared table.
MEET YOUR INSTRUCTOR: Gary Lebyman is the owner of The Pickled Pig in Cincinnati’s Walnut Hills, a neighborhood spot known for house-made fermented foods, sandwiches, and smoked meats made with locally sourced ingredients. Gary and his wife, Libby, began by selling fermented goods at farmers’ markets before opening their brick-and-mortar in 2019. In 2021, he received the Slow Food Cincinnati Snail of Approval Award for his commitment to good, clean, and fair food. He has supported the Civic Garden Center by providing leftover fermented vegetables for their compost systems, helping reduce food waste.
COST: This class is part of our three-part Slow Food Cincinnati Series.
From September 3 to September 30: Get all three workshops for $125 (a $25 savings)!
Starting on October 1: Discounted series pricing will no longer be available, and any remaining places in each class will be available for purchase individually at $50 each.