| Sunday Sep 27, 2015 2:00 PM - Sunday Sep 27, 2015 4:30 PM | $25.00 - $31.00 |
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Event
Fall Food Preservation: Fermented Cabbage for Health and Vitality
There are a very limited number of scholarships available for this event for active NOFA/Mass beginning farmer members, to apply please click here. We anticipate the workshop to fill up quickly, pre-registration well ahead of time is highly recommended. For more information contact Glenn Oliveira, Education Events Organizer, at glenn@nofamass.org or 774-678-9644.
Description:
Fermented cabbage, better known as sauerkraut, is a easy, healthy and efficient way to store those heads of cabbage abundant this time of year. Sauerkraut is made by combining cabbage, salt and other herbs or vegetables and letting them mingle with friendly lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. These bacteria help to create that yummy, tangy, acidic sauerkraut taste, and are a great way to introduce beneficial microbes to your body.
Sauerkraut is an ancient form of food storage, thought to have originated in China where cabbage was fermented in rice wine or brine. It's a shame that many people only know this wonderful food through mushy, tasteless, bags of grocery store sauerkraut. This is your opportunity to learn how to make fresh, delicious sauerkraut and understand more about its myriad of health benefits in this hands-on workshop with experienced farmer, cook and food storage whiz, Beth Ingham.
About the presenter:
Beth Ingham is an organic gardener (for 24 years), a Whole Health Educator, Certified Nutritionist, Spacial Dynamics practitioner, Biology and Environmental Science teacher, and the primary grower on the homestead. She is a co-director of Noonday Farm, Inc, a nonprofit working farm and community education center.
To Join Nofa/Mass goto www.nofamass.org/membership
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Location Noonday Farm (View)
96 Windsor Road
Winchendon, MA 01475
United States
Categories
| Kid Friendly: No |
| Non-Smoking: Yes! |
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