Aggie led five trainees in a hands-on sauerkraut session, transforming cabbage into a wonderful ferment. The group brought jars, salt, cabbages, carrots and caraway seeds. Paul added juniper berries for a unique twist.  The jars held more cannage than expected, and minimal water was needed since the salt drew out the natural juices.

ingredient ratios involved some unexpected math-Lauren was able to calculate hers accurately while Yolanda and the others got some helpful guidance from Aggie.

The steps were straightforward:

Finely chop the cabbage and grate the carrot or other veggies, then dissolve the salt with water, massage to release the juices, layer with carrots and caraway, then pack tightly into jars, press down very firmly, use a weight if you have one, seal then let sit for two weeks, burping occasionally to release the gas. after that, move to the fridge for storage, it will keep for a year if you can stop yourself eating it! it was a productive morning of chopping and learning.

Thanks to Aggie for the clear instruction and choppy wisdom-this is an excellent way to preserve our produce and support gut health. Aggie you are the brine boss-fermentastic! Looking forward to tasting the results!