In this fun, hand-on class, you’ll be cutting, mashing, salting and stirring your way into a healthy and tangy naturally fermented cabbage sauerkraut as Leor Israelski guides you through the process of home fermentation. You’ll also learn about the many benefits of sauerkraut bacteria for your gut, as well as how to supplement cabbage preserves with apples, carrots, beets, burdock root, ginger or garlic.
Everyone will leave the class with a basic understanding safe canning practices and the important do’s and don’ts of fermenting, along with copies of the recipes and jars of all the goodies made in class. You’ll go home with an understanding of the chemistry, ingredients and steps necessary to make a killer kraut every time.
Leor Israelski began fermenting cabbage three years ago after some experimentation. He believes eating nutrient dense foods, of which, sauerkraut is a member is a great part of a healthy diet.
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
Leave a ReplyWant to join the discussion?
Feel free to contribute!