The Secret to Sauerkraut

Saturday, November 18 at 3:00 PM: The Secret to Sauerkraut: A Fermentation Workshop with Laurisa Rich.

Sauerkraut, finely cut raw cabbage that has been fermented by various lactic acid bacteria,, is one of the most well-known traditional fermented foods. Besides being delicious, many health benefits have been claimed for sauerkraut, as it is rich in enzymes, fiber, and contains live lactobacilli and beneficial microbes that improve digestion and promote the growth of healthy bowel flora, protecting against many diseases. Finnish researchers found the isothiocyanates produced in sauerkraut fermentation inhibit the growth of cancer cells in test tube and animal studies. In this hands-on workshop with Laurisa Rich, learn the traditional method of making sauerkraut, and begin your own batch of this healthful, delicious food made for centuries in many different cultures around the world. Please email tthorpe@clamsnet.org to register for this class.

Please bring to the workshop a quart-size widemouth glass Ball jar, knife, cutting board and bowl. We will supply the kitchen scale, veggie peelers, graters, large cabbage slicer (mandolin), cabbage, carrots, garlic, salt, and caraway seed.

Laurisa Rich of Chilmark is a former sailor, preschool teacher, and lifelong student of using herbs and food for medicinal purposes.

Please email tthorpe@clamsnet.org to register for this class.

Free. Sponsored by the Friends of the Chilmark Library. 508-645-3360