Sauerkraut and Lacto-Fermentation (10/22/08)
Presentation by Melanie Hoerner, with Introduction to Lacto-Fermentation by Catherine Haug, at ESP’s October 22, 2008 Gathering
Catherine led an introduction on lacto-fermentation, one of the oldest methods of food preservation. Then Melanie shared her family’s method of making sauerkraut, including information on equipment, ingredients, shredding and brining, fermentation and storage. Lively discussion from audience, including suggestions for future gatherings.
Garret Cheen, a photographer from the Daily Interlake, was present–ESP will be featured in a future issue of the paper. (refer to link to this newspaper article, below)
For complete summary of this gathering, refer to:
Related Files and Handouts: