What’s it all about?
Sauerkraut (meaning “sour herb” or “sour cabbage” in German) is surprisingly simple and fun to make. Sauerkraut is one of the most popular lacto-fermented vegetables along with miso and it can be made many different ways but there are some key considerations to any recipe. In this class we’ll get an overview of the process including hands on demo of each step, will make some delicious kraut and and learn more about fermentation.
What will we cover?
Enjoy the delights of homemade Sauerkraut! Including learning the benefits of fermented food for your gut and your health. This class will demonstrate how to make sauerkraut and ferment it yourself, with a bit of audience participation in ‘cook along’ style from your own kitchen
What you will need?
For Sauerkraut they would need;
- ½ Savoy cabbage
- 2-4 ts good quality salt
- 1 ts fennel seeds
- Handful of fresh dill
- 1 Litre widemouth jar, clean, with lid
Utensils – knife, chopping board, large mixing bowl, flat ended rolling pin or something similar to use to push the kraut down into the jar and pack it tight.
Who will be teaching it?
Briony Kean is a certified Health Coach. She works with clients to improves their health, vitality and happiness by helping to make small and effective changes to diet and lifestyle. She is an expert on the gut microbiome and her fermentation workshops teach others how to add fermented foods into an everyday diet to help boost immunity, support the digestive system and improve energy levels. You can connect with her on Facebook and Instagram.