Sunday, August 4, 2019, 11 a.m. – 1 p.m.
New! Learn how to ferment cabbage in a saltwater brine, creating an environment in which probiotics can flourish, to turn it into tasty, tangy sauerkraut. Learn the how and why of lacto-fermentation including salt-to-water ratio, proper fermenting environment, and knowing when your sauerkraut is ready. Prepare your own jar of kraut to bring home and ferment with confidence.
Emily Paster, cookbook author and blogger
ITW Kitchen, Learning Center