Sauerkraut: A Simple Guide to Home Fermentation

This class has passed
This class has passed

What’s it all about?

Sauerkraut (literally sour cabbage in German) is actually a sweet way to begin at-home fermentation. You’ll be surprised by how fun, simple and safe sauerkrauting (yes, it’s a verb now) is. With only three ingredients (cabbage, salt and air) you can create your own probiotic, cultured condiment. This class will allow you to get hands on, pounding your first batch of sauerkraut and get you cultured with the basics of simple fermentation.

What will we cover?

We’ll cover the works in record time:

  • A short history of fermentation,
  • The easy science of basic fermentation,
  • Why unpasteurised fermented products are good for you,
  • Preparation of the cabbage,
  • Methods of ‘krauting,
  • Storage/fermentation know-how, and
  • All your questions answered.

An all-in-one sauerkraut class!

You will walk away with an amount of salt under your fingernails and please bring a jar so that you can take your own jar of sauerkraut to continue to ferment at home.

Who will be teaching?

MoniqueMonique is a self described ‘generalist’ and budding ‘permaculturalist’ who works 2.5 different jobs and also loves to try to save the world, one ‘heirloom’ skill at a time. Passionate about ‘doing it yourself’, reducing waste and dependency on ‘the system’, trying to connect with long forgotten crafts and the earth itself, she often finds herself elbow-deep in either compost, soil, homemade baked goods, preserves or ferments.