FIG University
Introduction to Natural Food Preservation
Episode 6 – Fermentation and Sauerkraut
Fermenting for Foodies states, “Sauerkraut is a good go-to for every fermentation newbie because cabbage naturally has lactic bacteria on it.” The process is pretty easy but there are a few more things to consider besides grating, and we’ll cover equipment and safety in our workshop.
Fermentation is one of the oldest and best ways to preserve food, and there is a version of fermented cabbage and other vegetables in just about every country in the world.
You might know pickled cabbage or vegetables as:
- Sauerkraut (Germany and Austria)
- Achaar (India)
- Kimchi (Korea)
- Suan cai (China)
- Atsara (Philipinnes)
- Curtido (El Salvador)
- Encurtido (Nicaragua)
- Tsukemono (Japan)
The classes will be taught by Master Canner, Hal Meng, Executive Director of the Center for Preservation Arts
