Learn to Sauerkraut!
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Edible Alchemy
Nov 5, 2013, 2:02:46 PM11/5/13
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Many of you frequently ask: "when are you having another fermentation class, Andrea?"
The answer is: Saturday November 16th. at 3pm.
Please do come, this is the last fermentation workshop I'll do until next spring!
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////Fermentation 101: Sauerkraut 11/16 3pm \\\\
Ferment for health! Ferment for taste! Ferment for radical self-sustainability!
Sauerkraut is the name for the traditional German-style cabbage ferment, meaning “sour cabbage”. Sliced cabbage is lactobacilli-fermented with salt and spices and traditionally eaten heavily in the winter for a boost of vitamin C, b-vitamins, and digestion enhancing microbes. There are as many ways to make “traditional” sauerkraut as there are towns in Germany: with just salt and only salt, with juniper berries & caraway, with apples or cranberries, by the light of the waxing moon, with wine, with red cabbage, with carrots, buried underground, in crocks on ships, in crocks on counters.... In this class, we’ll cover the basics of fermentation and Dabblers will make their very own batch of sauerkraut to take home, ferment, and EAT.
Ferment for health! Ferment for taste! Ferment for radical self-sustainability!
Sauerkraut is the name for the traditional German-style cabbage ferment, meaning “sour cabbage”. Sliced cabbage is lactobacilli-fermented with salt and spices and traditionally eaten heavily in the winter for a boost of vitamin C, b-vitamins, and digestion enhancing microbes. There are as many ways to make “traditional” sauerkraut as there are towns in Germany: with just salt and only salt, with juniper berries & caraway, with apples or cranberries, by the light of the waxing moon, with wine, with red cabbage, with carrots, buried underground, in crocks on ships, in crocks on counters.... In this class, we’ll cover the basics of fermentation and Dabblers will make their very own batch of sauerkraut to take home, ferment, and EAT.
Using locally-grown produce sourced by Edible Alchemy Foods Co-op, we’ll wash and chop veggies according to how we want the texture of our kraut to be. Then, we’ll pick spices, flavors, and additions to add to the mix. We’ll salt the whole batch heavily, work the salt in, and then pack tightly into quart-sized glass jars to take home. (You’ll be sent home with written instructions on the care and keeping of your kraut). The creation then goes through a fermentation process where microbes transform the mix of spices and vegetables into a flavor-loaded, vitamin-packed, super-good-for-you condiment or side dish. This process takes one to three weeks, exercising your patience. Rest assured, the wait is well worth it.
Saturday Nov 16th 1-3pm $30
Eco Collective: 2042 W 21st Street, Chicago
instructor: Andrea Mattson-McGaffey
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And, in case you can't come, you can get some of the deliciously salty, sour, and spicy treats for your home too.
We've just jarred 3 kinds of our most recent vegetable ferments: a white traditional sauerkraut, a purple garlic ginger kimchi, and a gold turmeric mustard kimchi. Treat your belly right with some probiotics as we switch our diets to heavier warming foods. With a big boost of vitamin C, too!
order it here: http://bit.ly/16MbkGs
I can take special orders for large batches for the holidays, please give 4-5 weeks fermenting time for them to be ready, however. Any flavor/combo/style you'd like! I can do batches of 1 quart (for $15) to 1 gallon (for $50). Contact us directly to discuss at ediblealchemy at gmail dot com.
Great! Oh- and order your shares early too, eh?
best
Andrea
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