Every culture has a fermentation culture. Before refrigeration, cultures would transform produce around them in various ways to preserve it. Through various preservation methods of endless bounties, the adaption and incorporation of fermented foods in everyday life is extensive and diversified! With that said, this workshop delves into the Eastern European culture of Sauerkraut!
During the course:
-The workshop will begin on a discussion of fermentation and a focus on the Sauerkraut tradtions and history of fermentation
-During the discussion, there will be various different Sauerkrauts and a fermented hummus for tasting and snacking
-After discussions we will move into making Sauerkraut! All vegetables, condiments, kitchen supplies, and aprons will be supplied for Sauerkraut production. Everyone will also be given a 850ml jar to fill with their Kraut to bring home with them