Saturday, August 14, 2010

Sour foods - Learn how to make sauerkraut next Sunday

Sunday August 22 , 11am - 12
33 Clarke st.

Lactofermented foods are a traditional way of persevering food in many countries. It has been somewhat replaced by preserving using vinegar and sugar which was spawned by industrial processes that were able to produce these 2 ingredients at low cost. However a lot of goodness was also sacrificed by the transition from lactofermentation.

Sauerkraut is most commonly made using finely sliced hearting cabbages that are pounded and naturally fermented with lactobacillus – the lactic acid produced gives the sour flavour and preserves the cabbage. Sauerkraut improves with age and attains the best flavour after more than 6 months of cool storage.

Why bother making sauerkraut? It is yummy , healthy and you can’t buy stuff that is as good for you as the home made. We also can’t grown cabbages during the summer and even leafy greens can be a struggle. By making your cabbages into sauerkraut of the end of winter you are preserving your harvest, making a convenient and healthy condiment that can be enjoyed with lunch and other meals, and provide the family with something healthy to eat in summer of your other crops fail to produce. Growing vegetables in winter also uses less water than in the summer.

On the day we will:

Make a batch of sauerkraut using locally grown cabbages and taste some product that was made recently and some that was made last year.

We will cover the benefits of fermented foods.

Provide recipes and references to take home.

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