Ferment This! Sauerkraut

Sauerkraut is an easy and delicious cabbage ferment that lasts in your fridge and gets better with time. Fermenting the cabbage preserves its vitamin C, and increases flavor and nutritional value by microbial fermentation. This workshop will teach you how to make sauerkraut, but will also give a quick overview of the microbiology; What’s really going on down there? How to trouble shoot, what is our microbiome and why should we care?

This workshop explore the delicious and interesting world of fermentation, and relates our digestion and overall health to our symbiotic relationship with microorganisms. This workshop isn’t just for kids, adults will love it too!

Please ‘BYOC’ and make sauerkraut along with me – its very easy!

Recipe:https://www.emmaholder.com/thoughts-for-food-recipes/2019/10/25/sauerkraut
Ingredients: 1 head of cabbage (weighed), regular table salt (about 2 tsp, but bring a little more)
Materials and equipment: chopping board, large knife, 1 quart mason jar with lid, mixing bowl (plastic or metal)