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LEARN TO FERMENT: How to Make and Ferment Sauerkraut Safely

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Sprout Growers & Makers Marketplace

609 13th Avenue Northeast

Door 8

Little Falls, MN 56345

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From cabbage to kraut, University of Minnesota Extension Food Safety Educator, Suzanne Driessen, will teach you the ropes of fermenting food safely including tasty recipes, pH testing, fermentation monitoring, and more. This class is hands-on and attendees will make and sample lactose-fermented kraut with all the probiotic goodness it offers.

Attendees of this class will work with locally grown produce to prepare and ferment a batch of sauerkraut. While Sprout will monitor the batch over the five week fermentation period, participants will get to sample lacto-fermented products like sauerkraut, kim chi, and beets. Each class participant will get to take home a jar of their own, along with recipes and resources to continue to ferment safely at home.

Suzanne Driessen has been preserving food her whole life and teaching food preservation and food safety for 21 years at the University of Minnesota. She develops and teaches food safety classes for the food industry and consumers. Her experience with food preservation started when she was 8 years old, growing up in a large family of 13 with a huge garden to match. In the summer it felt like she worked in a small on-farm food processing factory. They canned everything. Today, Suzanne has a garden and continues to cans her harvest. Her favorites are tomato juice, a local Minnesota tomato mix, pickled beans and pickled jalapeño peppers.

Class space is limited. Register online through Eventbrite.com or RSVP by calling (712)899-2268 or emailing Natalie@sproutmn.com.
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Date and Time

Location

Sprout Growers & Makers Marketplace

609 13th Avenue Northeast

Door 8

Little Falls, MN 56345

View Map

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