6286 South Street
Lacto-fermentation is one of the oldest ways to preserve foods and it can work with a wide variety of vegetables: cabbage, turnip, carrots, onions, zucchini, etc. At this workshop you will slice vegetables, add salt, knead the sauerkraut, and leave with a bottle or two for your winter supply of vitamin C.
Bring one of the following:
Cabbage, turnip or other fall vegetable (again some will be available)
One or two large (quart/litre) jars with lids
Sharp knife or mandolin (some will be available)
About the teacher, Jim Sharpe
Jim is a gardener who always wondered how to store his fall vegetables. After attending Sandor Katz’s fermentation workshop this summer, he started making sauerkraut again and sharing his garden bounty with all who are interested.Join