Sauerkraut Workshop with Marina

There are only 6 places available so be quick! You can book via TryBooking until 5pm on the Friday 18th October.

If you want to make some sauerkraut to take home, bring some cabbage – red or white and some pure fine salt (about 2 level tablespoons of salt per cabbage) – preferably sea salt, some jars (wide-mouthed ones are better) and Marina should have enough caraway seeds and peppercorns, (which are optional) for everyone.

What Marina uses for the preparation is a deep wide metal bowl that can put up with being pounded, a flat ended rolling pin to help with the pounding/softening process, a sharp knife and chopping board, large deep jars that you can put your hand down into, as the softened cabbage needs to be packed tight to exclude as much air as possible.  Salt is the only essential addition – no liquid is added.  It should be ready in about 3 days.  Thanks to Milica Fraser who taught me (and I forgot who taught her…).

Sauerkraut is one of the probiotics that people are recommended to eat daily if possible.  Consuming a few different types probiotics (cultured or fermented food),  is ideal, for instance kombucha, kefir and sauerkraut is a good combination. Making your own is easy but a little time consuming, however you can make it in batches as it last for a long time and is fun if done with friends while you chat.  Sauerkraut used to be used as a winter food in Eastern European countries when there were few fresh vegies in that season.  It also provides Vit C and was used on sea voyages to help prevent scurvy.

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To book, and for more detail, please go to:
Event listing on NERP website
https://www.trybooking.com/BGDKK

Location
Marina's place, Macleod