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Making Sauerkraut

Bob and Sarah Lea taught us the basics of making sauerkraut in both small and large batches. They covered tools and materials needed, types of cabbage, initial preparation, choosing a good location and temperature for fermentation, how to tell when fermentation is complete, preserving, and variations and recipes. Thank you, Bob and Sarah, for a fantastic presentation! Check out their handy handout and video linked below.






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