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Sauerkraut Make & Take

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Nourishme

151 North Main Street

Ketchum, ID 83340

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The return of cooler weather means its time to make your winter's supply of delicious raw cultured vegetables! Fermenting cabbage, carrots, and other vegetables is incredibly easy and provides you with a quick nutrition and flavor boost for your meals. The action of the bacteria on the sauerkraut makes nutrients more bio-available, helps lower sugar cravings (holiday treats anyone???), and gives your tummy a good dose of probiotics, all at a very low cost. Sealed jars of kraut will last AT LEAST six months in your refrigerator, and since the vegetables are RAW, they never lose their enzyme and vitamin content. It actually goes UP with time!

In this class, learn the few different ways of fermenting, a simple process that can be replicated for just about any vegetable, and how to avoid common mistakes in your kitchen "lab". We will make a batch of Rainbow Kraut together and each participant takes home a QUART size jar to ferment at home so you can make it exactly the sourness you prefer. Retail value of a quart is $23.95 so the class is basically free and then some!

Seats are limited so register now and reserve your spot today by registering on Eventbrite or prepaying at the NourishMe counter with cash or check.

*NourishMe 2017 Cleanse participants get $5 off

Class taught by Sylvie Dore and Julie Johnson


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Date and Time

Location

Nourishme

151 North Main Street

Ketchum, ID 83340

View Map

Refund Policy

No Refunds

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