ABOUT THIS EVENT

Event Category

Food & Drink

Event Overview

Ferment for health! Ferment for taste! Ferment for radical self-sustainability!

Sauerkraut is the name for the traditional German-style cabbage ferment, meaning “sour cabbage”. Sliced cabbage is lactobacilli-fermented with salt and spices and traditionally eaten heavily in the winter for a boost of vitamin C, b-vitamins, and digestion enhancing microbes. There are as many ways to make “traditional” sauerkraut as there are towns in Germany: with just salt and only salt, with juniper berries & caraway, with apples or cranberries, by the light of the waxing moon, with wine, with red cabbage, with carrots, buried underground, in crocks on ships, in crocks on counters.... In this class, we’ll cover the basics of fermentation and Dabblers will make their very own batch of sauerkraut to take home, ferment, and EAT.

Using locally-grown produce sourced by Edible Alchemy Foods Co-op, we’ll wash and chop veggies according to how we want the texture of our kraut to be. Then, we’ll pick spices, flavors, and additions to add to the mix. We’ll salt the whole batch heavily, work the salt in, and then pack tightly into quart-sized glass jars to take home. (You’ll be sent home with written instructions on the care and keeping of your kraut). The creation then goes through a fermentation process where microbes transform the mix of spices and vegetables into a flavor-loaded, vitamin-packed, super-good-for-you condiment or side dish. This process takes one to three weeks, exercising

What to Bring

2 quart sized clean glass jars, an apron or clothes to get messy in, closed-toe shoes, and an experimental attitude!

Minimum age

All ages welcome

What's Provided

all the produce and spices to make amazing kraut.

Location