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Fermentation & Saurkraut Workshop


Saturday, October 1st, 11am – 1pm

In this hands-on workshop you will learn how to make home-fermented saurkraut. We will discuss the fermentation process and how and why fermented foods are beneficial to our bodies. Carolyn will also demonstrate the method for fermentation of other vegetables and hot peppers. We will be tasting two varieties of kraut, fermented veggies and fermented hot sauce. 

Then you will make your own jar of sauerkraut, according to your individual tastes, to take home, where it will continue the fermentation process. You will also be given written instructions and recipes so you can make it again. Recipes for fermented veggies and hot sauce are also provided. 

To go with your fermented veggie tasting there will be some Cherry Grove cheeses.

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Taught by Carolyn Peucker, MSc. Food Science and Rutgers Master Gardener


Additional information

Date and time

1902 - Family purchased farm

1910 - Leased land to dairy farmer

1987 - Hamill Brothers inherit farm

2002 - Started as a family business

2003 - Started a beef herd, laying hens, and pigs

2004 - Added sheep and attained organic certification of pasture land

2005 - Added dairy herd and began making fresh cheeses like mozzarella

2006 - Built aging caves and began making aged cheeses

2012 - Grid Magazine’s Cheese of the Month (Nov – Full Nettle Jack); Finalist at the Good Food Awards (Toma)

2013 - Won 2 blue ribbons from the American Cheese Society(for Buttercup Brie and Lawrenceville Jack Reserve); Added second cheesemaker

2014 - Broke ground on additional aging space and began process of getting AWA certification for our chickens