Fermented Sauerkraut

Raw and Lacto-fermented sauerkraut is a far cry from the soft, vinegary stuff in a can we ate as kids. Fermented sauerkraut has many health benefits:

It is ripe with probiotic power – a great way to rebuild healthy bacteria in our systems due to the overuse of antibiotics.

Is a good source of vitamin C – sauerkraut was packed for long sea voyages to ward off scurvy (caused by vitamin C deficiency)

It has cancer-fighting properties, both as a cruciferous food and boosted further through fermentation which inhibits the growth of cancer cells.

You will have three options to choose from during this class:

Basic– basic sauerkraut with or without caraway seeds.

Boosted – add a little kale or carrots along with a few spices.

Spicy – this is known as Curtido/Cortido, spicy, tangy and with some heat.

• Fresh, organic ingredients will be provided for hand-mixing your own sauerkraut.
• Each person will take home a quart of their finished product.
• All ingredients and detailed recipes included.

Bonus:

• Wide mouth quart mason jar (value $1)
• Pickle Pipe fermentation cap (value $7)
• Pickle Pebble fermentation weight (value $5)