Making Sauerkraut

Sauerkraut can be enjoyed many ways - on a classic reuben or other sandwich, with potatoes, or added to many other dishes to add some tang and texture. Not only is it a delicious addition to meals, it has great fiber, vitamins, minerals, and probiotics that are great for the gut and overall health. You can make kraut with cabbage from your garden, a farmer's market, or even the grocery store. You can keep it simple with just two ingredients, or add more ingredients to enrich the flavor and add even more nutrition. Bob and Sarah have been making their own sauerkraut for many years and will demonstrate their process and tips and tricks they've learned along the way. In their presentation, they will cover the following:

• tools and materials
• types of cabbage and salt
• initial preparation
• choosing a good location and temperature for fermentation
• how to tell when fermentation is complete
• preserving
• variations and recipes