In this hands-on workshop, we will prepare one quart of sauerkraut using the dry-salt method.  This is the simplest and most straightforward method of fermentation, according to fermentation guru Sandor Katz.  

Saturday, July 27, 9-11AM

Cost: $55

Supplies Included:

• Use of The Kitchen commissary space 

• Organic veggies (cabbage, kohlrabi, garlic) 

• Celtic Grey Sea Salt $1

• Organic dried herbs (caraway, chili peppers, dill, juniper berries) $2

• Home fermentation supplies

Materials To Bring:

• Large mixing bowl (big enough to fit 2 pounds of cabbage/veggies)

• Chef knife (for cutting vegetables)

• One quart mason jar, wide-mouth

• Small cutting board, if you have one