Saurkraut Workshop with Roman Petriw An ACUA Workshop
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Alberta Council for the Ukrainian Arts presents
Saurkraut Workshop with Roman Petriw
An ACUA Workshop
Saturday September 13
11:00 a.m. – 1:30 p.m.
Alberta Council for the Ukrainian Arts Gallery
ACUA Members $45
ACUA Guests $55
Register by September 5 through our website below.
Fermentation methods for preserving foods have been used throughout the globe and from prehistoric to modern times. In this hands-on workshop, you will learn how to prepare fermented ‘sour’ cabbage [sauerkraut]. Combinations of sauerfraut carrots and beets will also be demonstrated. Purple cabbage, beets, carrots, and salt will be provided.
Participants must bring from home a 1-liter glass jar with a wide mouth (mason or clamp jar) for the sauerkraut that you will be preparing and taking home at the end of the workshop.
Also please bring a knife from home for chopping/slicing your cabbage. The best kitchen knife is typically a chef’s knife, specifically:
8 to 10 inch Chef’s Knife
– Best all-around tool for slicing, chopping, and dicing.
– the long blade makes it easier to cut through large, dense cabbage heads.
– A slightly curved edge allows for a rocking motion, which is helpful for finer slicing once the cabbage is halved or quartered.
Get Tickets
Saurkraut Workshop with Roman Petriw
An ACUA Workshop
Saturday September 13
11:00 a.m. – 1:30 p.m.
Alberta Council for the Ukrainian Arts Gallery
ACUA Members $45
ACUA Guests $55
Register by September 5 through our website below.
Fermentation methods for preserving foods have been used throughout the globe and from prehistoric to modern times. In this hands-on workshop, you will learn how to prepare fermented ‘sour’ cabbage [sauerkraut]. Combinations of sauerfraut carrots and beets will also be demonstrated. Purple cabbage, beets, carrots, and salt will be provided.
Participants must bring from home a 1-liter glass jar with a wide mouth (mason or clamp jar) for the sauerkraut that you will be preparing and taking home at the end of the workshop.
Also please bring a knife from home for chopping/slicing your cabbage. The best kitchen knife is typically a chef’s knife, specifically:
8 to 10 inch Chef’s Knife
– Best all-around tool for slicing, chopping, and dicing.
– the long blade makes it easier to cut through large, dense cabbage heads.
– A slightly curved edge allows for a rocking motion, which is helpful for finer slicing once the cabbage is halved or quartered.
Get Tickets
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