This is a class for beginners who want to understand the basics of culturing vegetables. There will be extensive lecturing in this class related to sanitation, combining flavors, preservation safety, the differences between canning and culturing, working with different cultures, choosing vessels and troubleshooting - how to know when you've done it correctly. We will demostrate and make sauerkraut and sauerruben and student will take home a sample to finish at home. Students will leave with a jar of their own cultured vegetables as well as recipes to practice with. Includes the cost of a jar weight.
Class will be held at CookShop on SE Clinton
September 14th 6:30-8:30pm