Make & Take Workshop: Sauerkraut
Date: February 17, 2018
Time: 9:00 AM - 12:00 PM
Contact: UCCE Master Food Preservers 530-621-5506
Sponsor: UCCE Master Food Preservers of Central Sierra
Location: Bethell-Delfino Agriculture Building
Sauerkraut is a naturally fermented cabbage. Natural fermentation is one of the oldest means of food preservation, and reduces the risk of foodborne illness and food spoilage. In this Make and Take Workshop you will begin your own cabbage fermentation so you can have fresh sauerkraut for St. Patrick’s Day!
Workshop size is limited to 9 so register early.
Workshop fee: $20.00
Register at: http://ucanr.edu/sauerkrautworkshop