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