This is not your store-bought sauerkraut! Fermented foods are making a comeback because of the probiotic health benefits. Why not learn how to make your own, and save money on supplements?
Students will learn how and why to make traditional fermented vegetables. The class will include making sauerkraut from cabbage, by a lactofermentation process. This is a traditional skill for the preservation of vegetables for the winter. It also greatly increases the health benefits of the vegetables, as well as making them available for a longer period of time.
Also included is some taste testing of different fermented foods.
Students will leave with a jar of their own, handmade traditional sauerkraut to enjoy, once it has fermented.
All supplies will be provided.
Instructor: Patti Bealer
Class cost is $35