Fermenting Sauerkraut

Embark on a flavorful adventure in our sauerkraut-making class! Join us in the Horn Farm Summer Kitchen as you are guided by our expert into the basics of crafting this tasty dish as you learn: 

• Comprehensive Sauerkraut Understanding: Explore the art of cabbage preparation and the wonder of fermentation as you are guided into the how and why of adding the magic ingredient of fermentation, salt. Additionally, you will learn about the supplies you will need to continue this lost culinary staple at home and how the good microbes produced in the fermentation process may contribute to better GI wellness.
• Step-by-Step Guidance: Our hands-on class lets you experience the joy of massaging the cabbage to release its natural juices and the technique of properly packing your cabbage into a fermentation vessel. Throughout the class, you will learn how to monitor and adjust the fermentation process to achieve your preferred taste. You will also learn about tasty additions to the “naked cabbage” that can spice up your future sauerkraut experiments!

By the end of the session, not only will you leave with a jar of your own homemade sauerkraut started, but you'll also carry the knowledge and confidence to continue this culinary tradition at home. Sign up today and join us for a delightful journey into the world of fermentation – it's a hands-on experience that promises both learning and flavor!

For all kitchen classes: please wear closed-toe shoes, tie hair back or wear a hat, and bring an apron if you have one. Space is limited due to the small size of our kitchen, so register today while spots remain! 

About the Instructor:

Laura Bair has been creating fermented foods for a number of years. Her culinary adventures include fermented vegetables, fermented fruit, vinegar, kombucha, kefir water/milk, vegan yogurt, and vegan “cheese.” She uses fermented and “slow-cooked” foods to add nuances of flavor and taste to her meals, harness the benefits of probiotics to promote healthy gut nutrition, and as a means to preserve food in bulk. She and her husband follow a whole-food plant based diet and reside on a 1-acre food forest/garden/orchard located between Hallam and Wrightsville. Laura holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell, and a ServSafe Food Safety Manager certification. Laura’s formal education is in Nursing and Education.

Program Notes:

All programs are subject to change due to unforeseen circumstances including inclement weather. Participants will receive an email in the days preceding the program for any changes or cancellations. You can review our current Cancellation and Refund Policy here. 

Parking takes place in the field above the farmhouse. 

Fermented foods contain live bacteria and probiotics and should be consumed at your own discretion. Please notify the instructor about any food allergies before the start of class.