DIY Sauerkraut
Sauerkraut is quite simply pickled cabbage but don't let this fool you. It is packed full of pro-biotics, pre-biotics, antioxidants, fiber, vitamins, minerals and more.
Cabbage in particular is full of sulfurous phytochemicals that are well known for a multitude of health benefits. (anti-tumor, anti-cancer, detox, anti-inflammatory, liver supportive etc)
Sauerkraut is so good for you and homemade is so much cheaper than store bought. Once you learn the classic recipe you can experiment by adding extras like onions, garlic, dill, hot peppers, spices... anything your salty heart desires.
Every DIY Sauerkraut class includes:
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A quick (interesting!) lesson on fermented foods, the microbiome, health benefits and how supporting your gut health benefits your overall health.
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A detailed lesson and demonstration as we make our own big batch. You get the recipe and instructions to take home. We will discuss timing, storage, shelf life, troubleshooting etc
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I always bring lots of fermented samples to share. I’ll teach you how to make delicious probiotic salad dressings with your own homemade brines as well as other strategies for how to include more fermented foods in your daily diet.
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Each student gets a 1L mason jar filled with fresh homemade sauerkraut to take home and ferment. Whether you want a classic 'kraut or something extra, I'll bring everything needed so that students can personalize their own batch!
Why Choose
Fermented Foods?
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Did you know that the microbes (yeasts, bacteria, fungi) living on and in your body outnumber the actual cells that make up your body 10 to 1?
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Humans have a symbiotic relationship with our microbes and we each have our own personal population of microbes called the microbiome.
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Supporting the ‘good’ microbes and maintaining a healthy microbiome is essential to good health and consuming fermented foods is one great way to support them!
Want to learn all about how to take care of your microbiome?
Learn about pre-biotics,
pro-biotics, lacto-fermented foods and get confident making your own ferments at home.