Celebrating the first day of autumn and Gratitude Weekend, let's learn the value of preserving food by fermenting rather than drying, freezing, dry salting, etc. Attend LAGG's workshop to learn the benefits of eating fermented foods for your digestive system.  And then learn how to make sauerkraut - hands on!

Registration (below) by NO LATER THAN FRIDAY NIGHT 9/13 is required to attend to ensure adequate supplies are purchased for the class.

If class is FULL and you wish to be added to our waitlist in case of cancellations, please send an email to [email protected] with the following information:

• Your Name
• Best contact phone # (Note: The phone call will come from a LAGG volunteer so you may not recognize the incoming phone #)
• Email
• Note stating you wish to be added to the Fermenting Workshop wait list.

Class fee: $35 includes the sauerkraut ingredients and a mason jar.

Bring to class: 

• large cutting board (accommodate head of cabbage)
• large bowl (about 10" diameter)
• sharp knife
• kitchen towel
• large wooden spoon, wood tamper, or wood muddler 
• refillable water container
• wear sunscreen

Instructor: Marika Watanabe