Students learned how to make sauerkraut using a variety of fresh vegetables during the Fermentation Workshop With Sandor Katz held Monday, July 9, at the Sitka Kitch community rental commercial kitchen.
Katz, author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, is a nationally recognized food writer and fermentation guru. He has been traveling through Southeast Alaska (Sitka, Juneau, Haines, and Gustavus) to offer community education and workshops about the fermentation of vegetables. The trip was coordinated by the SouthEast Alaska Regional Health Consortium (SEARHC), which offered a reduced fee to the class (the workshop sold out within a couple of days of it being offered, even though the class size was nearly double the usual size of a Sitka Kitch class).
- a discussion of “what is fermentation?”
- why fermentation is practiced worldwide
- the many practical benefits of fermentation
- functional concepts about fermentation
- instruction on how to make sauerkraut with a variety of vegetables
- information about what to do with sauerkraut at home and how long to store it
- troubleshooting any problems with home fermentation
Students left with their own jar of kraut, plus a wealth of knowledge on safe home fermentation practices.
A slideshow of scenes from the Fermentation Workshop With Sandor Katz is posted below.
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