[Mountain View] Add Culture to Your Cabbage: Sauerkraut and Krautchi

shutterstock_214235467 (2).jpg
shutterstock_214235467 (2).jpg

[Mountain View] Add Culture to Your Cabbage: Sauerkraut and Krautchi

from 75.00

Probiotic-rich Sauerkraut is one of the easiest fermented foods you can make. This method of transforming cabbage and other vegetables into crunchy, tangy and delicious superfood improves the nutrition and digestibility of the vegetables, prolongs their preservation, saves money, consumes little to no energy and tastes delicious.

Upon arrival to class, students get down to work chopping and shredding vegetables for their batch of kraut. As they chop, I’ll discuss the history, basic method and many benefits of fermentation. While our vegetables rest, we’ll enjoy some of my latest Kombucha flavors and Sourdough bread. After sampling my Sauerkraut and Krautchi—a spicy cross between Sauerkraut and Kimchi—students will choose how they wish to flavor their cabbage, if desired. Each student goes home with a jar of Sauerkraut or Krautchi that they made themselves, along with the confidence to nurture it at home.

What students get:

  • Samples of Sauerkraut and Krautchi—a cross between Sauerkraut and Kimchi
  • A taste of my latest cultured foods, including Sourdough bread and Kombucha
  • A jar of Sauerkraut or Krautchi that you start in class and nurture at home
  • The skill and confidence to ferment vegetables on your own

What students learn:

  • Why fermentation is so safe
  • A brief history of fermentation
  • Which supplies and ingredients you need—and which you don’t
  • How to care for your young ferment at home
  • Tips and advice for success
  • Your questions answered in a small class of 6 students maximum
Quantity:
Quantity:
BOOK A CLASS

WHEN: Nov 4 Wed 6pm-8pm

WHERE: Mountain View, CA 94040, details to be included in confirmation

SIZE OF CLASS : 6

LEVEL OF CLASS : Beginner

TYPE OF CLASS : Public

Anne Marie Bonneau Fermentation Enthusiast 

Anne Marie Bonneau

Fermentation Enthusiast