Fermentation Fundamentals: Sauerkraut & Pickled Vegetables

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Description

Ever wondered what the big deal is about fermented vegetables anyways? Come find out at this fun, hands-on workshop! In this workshop, we will make a batch of probiotic ‘rainbow’ sauerkraut together, including instructions on making traditional sauerkraut and variations using spices, herbs and other garden veggies. While making the ‘kraut, you’ll get to see how fermenting vegetables not only transforms their flavour and preserves them, but also transforms them nutritionally. Fermented vegetables contain probiotics and dramatically increased vitamin contents, becoming “super-food”, digestive aid, immune-booster and more! In addition, we will make a batch of probiotic brined pickled vegetables together. This demonstration will include instructions on making various traditionally fermented pickled vegetables, enabling you to preserve any veggie you can eat raw!  Dill cucumbers are a favourite of course, but you can apply this technique to making pickled ginger carrots, Lebanese turnip pickles, pickled daikon, snap peas, and lots more!

Tasters and recipes will be provided, and each participant will leave with samples, using seasonally available produce.  Handouts will be provided with all the necessary information to continue fermenting at home!

Please bring a knife and two 500 mL wide-mouth mason jars (we will have jars available for sale if required).

About the Instructor

Andrea Potter, founder of Rooted Nutrition, is a Chef and Registered Holistic Nutritionist. She supports health-motivated cooks to make empowered choices that start with vibrant, delicious, practical recipes and culinary techniques. She teaches holistic food classes for the Canadian School of Natural Nutrition, has taught at the Northwest Culinary Academy and in the community for various local businesses and non-profit organizations for food security. Andrea’s cooking classes and food & nutrition workshops are interactive and fun; her work conveys her love of good food, community, and food culture.

Date and Time

Wednesday, March 21 | 6pm – 9pm (3 hours)

Location

UBC Farm
3461 Ross Drive

Cost

$45 ($38 student pricing) + GST

Click here to register for this workshop