The last installment of our Fermentation workshop series, will taught by Abby Wetzel. Sauerkraut is a historic technique of perserving cabbage in its own juiced brine. The longer you allow the product to sit, the further the probiotic character develops.

Please bring your own knife and cutting board for breaking down the veg. Each participant will earn their food preservation badge, as well as take home a jar of your workings.