Well, folks, if you find yourself in the Winnipeg area in the evening of October 18th, you have an opportunity to put your hands into some cabbage. I am going to be teaching an intro-to-fermentation class at The Red River General Store, 5700 Henderson Highway (about 12 km north of the Perimeter).

We will be cutting up cabbage and pounding it within an inch of its life, salting and spicing and pressing down into jars (much smaller than pictured here), so that the lovely lactic acid bacteria on the vegetables can do their magic and turn them into the kind of delicious sauerkraut people used to make 100 years ago – and you get to take one of those jars home with you to continue its journey, first on your counter and then in your fridge.

I will explain why this is safe (a darned sight safer than buying beef nowadays, that’s for sure!), the lovely Monique will provide the space and refreshments, and a good time will be had by all, I hope.

$20 gets you all the materials, the instruction and an informative handout. Come on up and get fermenting! Space is limited. Click here to register.