Are you at a loss as to what to do with a bumper cabbage crop? Or a bumper crop of some other vegetables? This workshop will introduce you to the wonderful art of lacto-fermentation, and how it can be used to preserve not only the crop but the nutritional value of the vegetable.
Participants will have the opportunity to make a small batch of sauerkraut to take home, and to sample some pre-made batches of various kinds.
Date & Time: September 9, 2023 10:00 am to 12:30 pm
Participants: 10 people
Cost: $15 members or $20 non-members
Fore more information, or to register, please click on the following
What a great workshop! If anyone is hesitating to sign up for the second session, don’t! Our jars are actively burbling away and we’re trying to decide where we’ll put a two or three gallon crock for our next batch.
Thanks to both Gordon and Linda.
Another fermentation experiment started today, inspired by Gordon’s sauerkraut workshop! We’ve invested in a 5 litre crock (with a water seal) and trying a cabbage beet horseradish kraut.
