To Sauerkraut & Beyond
Our 2-hour Sauerkraut & Beyond class will introduce participants to two kinds of fermented vegetable products, one using the dry salt method, and the other using the brine method. All participants should bring a wide-mouth quart jar with a tight fitting lid, in order to make and take one jar of either fermented cabbage (sauerkraut and its cousins) or brined vegetables (like carrots, beets, cucumbers or cauliflower).
$10/attendee, payable by cash or check at event. Class sizes are limited; registration is mandatory.