From Cabbage To Kraut: Demonstration and Tasting with Jen Ward

Back by popular demand! For all of you who could not make last year’s presentation Jen decided to have another kraut making workshop. This year we will have it in the evening so we give more patrons a chance to attend.

Fermented foods are foods that have been through a process of lactofermentation in which natural bacteria feed on the sugar and starch in the food creating lactic acid. This process preserves the food, and creates beneficial enzymes, b-vitamins, Omega-3 fatty acids, and various strains of probiotics. Natural fermentation of foods has also been shown to preserve nutrients in food and break the food down to a more digestible form. This, along with the bevy of probiotics created during the fermentation process, could explain the link between consumption of fermented foods and improved digestion. Cultures around the world have been eating fermented foods for centuries, from Sauerkraut in Germany to Kimchi in Korea and everywhere in between.

Jen Ward from Fly Away Farm will show us step-by-step how to create Sauerkraut. We will have an opportunity to taste some of her own fermented vegetables along with homemade bread by Justin Ward.

All welcome.