Pucker Up! Delicious, tangy, salty flavours that can punch up any meal and your immune system, gut, and mental health, raw fermented vegetables are making their way back to the North American food scene.
In workshop #2 we will be making one of my favourite probiotic foods – sauerkraut!
Come out and learn how easy it is to make this superfood, and why it should find a place on your plate.
Bring an apron, a cutting board and a sharp knife to chop cabbage, and enjoy a glass of wine while we take over Brandy’s kitchen.
Make and take 2 quarts of sauerkraut to finish fermenting at home, plus a little jar that’s ready to eat!