Fermentation Fundamentals - Sauerkraut Make & Take

Visit this link to learn more and register: https://hornfarmcenter.org/civimessages/event/info/?reset=1&id=1262

🥬🥬🥬

Crafting sauerkraut brings together creativity, science, and restorative connection with a deeply human tradition, providing a launch point to explore the rich and rewarding world of natural food preservation with confidence.

In this class, we’ll walk step-by-step through the process of preparing sauerkraut. From salting and massaging the cabbage to packing and priming your jar, you’ll leave with your own quart to continue fermenting at home.

Along the way, we’ll discuss the fundamentals of lactic acid fermentation–the type of fermentation that produces sauerkraut, kimchi, yogurt, and other salt-based ferments. Topics will include salting and ratios, fermentation times, and culinary spins on the sauerkraut template. We’ll also cover considerations for safe fermenting, assessing your ferment, and troubleshooting common issues that can lead to unsavory or spoiled food.

Whether you’re interested in the nutritional benefits of fermented foods, living more sustainably through preserving foods naturally, or the joyous taste of a homespun kraut, join us as we demystify and appreciate the living craft of fermentation!

🥬🥬🥬

Led by the Horn Farm Center's Education & Outreach Specialist, Andrew Leahy

Standard program cost is $47/person. Sliding scale options are available to support accessibility.

You may also like the following events from Horn Farm Center:

• This Friday, 17th October, 07:00 pm, Coppice Agroforestry - Resprout Silviculture for a 22nd Century with Dave Jacke in Yorklyn
• This Sunday, 19th October, 10:00 am, Wild & Cultivated - Find, Taste, & Grow Your Own Mushrooms in Yorklyn
• Next Saturday, 25th October, 10:00 am, Black Walnut - Foraging & Botanical Dyeing in Yorklyn

Also check out other Workshops in Yorklyn.