Is your garden overflowing? Want to save all that goodness and bounty for later, using a traditional method to enhance flavor AND nutrition?
Learn how to make living, cultured, probiotic sauerkraut at home using traditional methods. You’ll leave knowing the basics to get you started on cabbage, beets, garlic, carrots, turnips and onions. We’ll talk about what equipment you need, how to start, what to look for during the fermentation process; and work on recipe development. We’ll discuss troubleshooting, and answer all your questions. This workshop is suitable for folks who have never fermented before, and for those who want to learn more.
To register for the meeting, go to https://zoom.us/meeting/register/tJMkduyuqj0sGNHy3M_pU5CO1YDwe1xSjqSF
Katie Korby has served as Real Pickles’ Fermentation Manager for over five years, developing recipes, testing batches, and ensuring food safety compliance. Her experience has included collaboration on a UMass study on the microbiome of Real Pickles’ production facility, and speaking at the Pickle Packers International conference. When not at Real Pickles, she gardens and homesteads in rural Colrain.
Lucy Kahn has worked at Real Pickles Co-operative for five years, first as production staff, then assistant production manager. In 2016, she became a worker-owner. Before working at Real Pickles, Lucy worked on urban farms and educational farms while studying global food systems and food justice movements.