Celebrating upcoming spring, 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!

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

We recommend that you trim fingernails and wash under nails thoroughly before arriving to workshop. Kneading the cabbage is a very hands-on activity.

Instructor: Florence Nishida