Fermentation: Making Sauerkraut and More
| Instructor: |
Dianne Patras; Master Gardener, Food Preservationist |
| When: |
Saturday October 5th, 2019 |
| Time: |
9:00 a.m. - 12:30 p.m. |
| Where: |
At WEI's Amador Hill Farm and Orchard
15715 River Road, North Branch, MN 55056 |
| Registration Fee: |
$35 |
Fermentation: Sauerkraut and More
Welcome to Dianne’s Country Kitchen:A Tradition of Putting-Up-Food
The practice and know-how of fermentationis the fourth in WEI’s four-part series on food preservation, an important component of sustainability and a great way to extent the consumption of your summer produce.
Full Course Description:
In this class, we will discuss general preservation procedures, safety guidelines and regulations for fermenting cucumbers and cabbage. Discussion will cover fermented pickles, refrigerator dills, sweet gherkins, 14-day sweet pickles and sauerkraut. Hands–on we will prepare and pack sauerkraut. Since it takes 3 to 6 weeks to ferment, Dianne will bring a batch ready to be canned/processed so students can complete the process at home. Be sure to bring a box to carry your freshly packed kraut.
Instructor Bio:Dianne Patras is a Chisago County Master Gardener and University of Minnesota Food Preservationist volunteer and educator. She brings a cross-generational approach to the art of ‘putting up’ food, an important component of sustainable living.
atch ready to be canned/processed so students can complete the process at home. Be sure to bring a box to carry your freshly packed kraut.
Instructor Bio:Dianne Patras is a Chisago County Master Gardener and University of Minnesota Food Preservationist volunteer and educator. She brings a cross-generational approach to the art of ‘putting up’ food, an important component of sustainable living.