Sauerkraut Making Workshop

How to make home-made sauerkraut

Saturday 28th November at 9.30-11am

Sauerkraut is essentially fermented cabbage. Fermentation is a method of preserving food that dates back more than 2,000 years. During the fermentation process, beneficial probiotics, or ‘live bacteria’, are produced, and these probiotics are what give sauerkraut most of its health benefits.
It is a wonderful source of natural vitamin C during the colder months of the year.

I love fermenting and have been fermenting for years now and I believe that you can make this delicious and nutritious sauerkraut by yourself at home too – fermenting is easy!

Benefits:

Sauerkraut is a good form of dietary fibre and contains vitamins C and K, potassium, calcium and phosphorus and it’s packed fibre and probiotics.

According to various research sauerkraut has many benefits.

Some of the benefits might be:

• Support immune system
• Help to maintain good digestive health
• Help with digestive symptoms such as gas, bloating, constipation
• May be beneficial to those suffering with conditions such as Crohn’s and ulcerative colitis
• Support overall long-term health
• Help to reduce risk of conditions such as depression and Alzheimer’s
• Help to ease digestion thanks to the enzymes it contains which in turn helps the body to absorb more nutrients
• Help with weight loss

You may find more benefits online. From my personal experience it helps with digestion and general health in combination with a good healthy life style.

You will need for the workshop:

• any type of fresh crispy cabbage (red, white, pointed) ideally organic, small head to start with
• half a litre of filtered or distilled water (no tap water)
• pink Himalayan salt or good quality sea salt (no ordinary salt or table salt as they contain iodine which inhibits the bacteria to start the process)
• caraway seeds
  optional (peppercorns, juniper berries, chilli, bay leaves, mustard seeds)
• a sterilised glass jar 1l unless you have already fermenting jars with weights
• a bowl
• a small bowl or a deeper plate size of the bottom of the jar or bigger
• knife, wooden spoon, chopping board

This is a hands on workshop run via Zoom. You will create your first batch online to start your fermenting journey. You can ask any questions during the workshop by typing a message in Zoom.

I am looking forward to sharing with you this ancient technique that is so valuable in these days and it is easy and cheap.

I also run another fermenting workshop – How to make apple cider vinegar at home. If you wish to join both of these, there is a discount waiting for you!

Have a wonderful day and I’ll hopefully see you online!

Ref: https://www.bbcgoodfood.com/howto/guide/health-benefits-sauerkraut

Coming workshop:
How to make Apple Cider Vinegar

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