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Basics of Fermentation: Making Sauerkraut
Apr 2 at 10:00 am - 12:00 pm$35 – $50
Taught by Carey Thornton from Tilth Alliance. Fermented food products have gained popularity recently as a tasty new health craze, but fermented foods have been around for thousands of years. Many traditional cultures throughout the world have used fermentation as a way to preserve foods, add value to crops, and add variety and nutrition to their diets. In this class, we’ll go over the basics of vegetable fermentation—what it is and how it works. We’ll also have fun making sauerkraut together. You’ll go home with a jar filled with the beginnings of sauerkraut to practice fermenting in your own kitchen. $35 BBGS members/$50 nonmembers.