Date and Time
Wednesday, May 4 | 6:00 – 9:00 pm (3 hours)
$49 ($42 for registered students — valid student ID is required) + GST
In this workshop, we will make a batch of probiotic ‘rainbow’ sauerkraut together, includes instructions on making traditional sauerkraut and variations including spices, herbs and other garden veggies.
In addition to making the ‘kraut, you get an inspiring look at how fermenting vegetables not only transform their flavour and preserves them, but also transforms them nutritionally, creating probiotics, dramatically increases vitamins, becoming a ‘super-food’, digestive aid, immune-booster and more!
In addition, we will make a batch of probiotic brined pickled vegetables together, includes instructions on making various traditionally fermented pickled vegetables, enabling you to preserve any veggie you can eat raw! Dill cucumbers will be a favorite of course, but you can apply this technique to making pickled ginger carrots, Lebanese turnip pickles, pickled daikon or snap peas and lots more!
Tastes and recipes are provided, and each participant will leave with samples, using seasonally available produce. Handouts will be provided with all the necessary information to continue fermenting at home!
Please bring a knife and two 500 mL wide-mouth mason jars (we will have jars available for sale if required).