Learn to make sauerkraut and other healthy & delicious fermented foods during our workshop July 18 at 10 am. This workshop, taught by Lindsay Gray of Boston Ferments, will cover the basics of lacto-fermentation. Each participant will take home a jar of fermenting sauerkraut created in class plus the knowledge and confidence to continue experimenting.
The workshop will include a brief lecture on fermentation before moving on to the kraut-making, where participants will work in small groups. The workshop will last 90 minutes. Each attendee should bring a pound of veggies and, if you can, 1 wide-mouth quart-size Ball jar. Suggested veggies include:
- Cabbage
- Carrots
- Radishes
- Garlic
- Daikon
- Sunchokes
This program is free and open to the public but is limited to 30 participants. To register email events@stearnsfarmcsa.org. Suggested donation, $5.
