Learn how to put up all those extra veggies from your garden or farm market in the ancient pre-refrigeration technology of brine lacto-fermentation. We will learn the easy simple basics of making sauerkraut and discuss the values of fermented foods in our diets.
A most important priority of healthy intestines and digestion is the regular consumption of symbiotic microbial life in food form. Instead of canning which actually reduces nutritional content of most vegetables learn to store veggies in the old barrel brining method, which will be demonstrated.
This class will include one quart of kraut ready-to-ferment to take home ($16 value) Bring your own quart jar or jars will be available for sale. Additional quarts of kraut will be made available for $10 each. Please email or message Andy in advance so that he can prepare for those orders firstname.lastname@example.org
Instructor: Andy Reed is the senior owner at Krazy Kraut, a local organic worker-owned fermented foods business. Andy is also a folk healer and acupuncturist specializing in oncology and healing with the art of Asian food energetics.
Class fee: $40
Register at City Folk’s Farm Shop in Columbus, Ohio by calling 614-946-5553, or by emailing email@example.com.