Making sauerkraut is a traditional technique that transforms raw cabbage into a powerhouse of probiotics and enzymes that heal your gut and keep it healthy. Fermentation creates an acidic environment that safely preserves your harvest for the lean winter months.
In this class I will teach you what to do -- and what NOT to do -- to make delicious, crunchy, tangy kraut that boosts gut health, enhances nutrient absorbtion, and provides you with needed lacto bacteria.
Each participant will make their own jar of kraut to bring home to ferment.
I will share my secrets on how to successfully ferment other vegetables, how to maximize the shelf life of your ferments, and how to keep your food safe from botulism.
Requirements
You need to be able to safely handle a sharp knife for cutting cabbage.
We will be using salt. If you are on a low sodium diet, take note.
We will use digital scales to measure ingredients.
Please consider bring slippers or house shoes to change into.
Preparation / arrival
Please arrive 10 minutes early.
Because parking at the house is limited, please park at the farm store which is the red building before the big hill IF you are comfortable walking up a big hill. If you are not comfortable walking up a big hill, then please park at the house.
You will leave with a quart jar of salted cabbage ready to take home to ferment into sauerkraut.
