Tuesday, March 28, 2017

Fermentation workshop

We had a great fermentation class here a few weeks ago.  This is a favourite class around here, that we offer several times per year - since making kraut is so simple, so healthy, and really great hands-on fun.  In the class we made a mixed winter root veggie kraut with every local winter veggie we could find (leeks, red cabbage, green cabbage, kale, daikon, black radish,  carrots, onion, garlic, beets...)- honestly, this is the BEST tasting kraut I have ever had (and the richest colour - beet purple!).  One of our workshop participants took fabulous photos.. here are a few, courtesy of the talented local photographer Natalie Nunn.

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