In this hands-on class you will learn the traditional method of preserving fresh vegetables and fruit through fermentation. Fermenting rather than canning imparts live cultures and preserves nutrients that function as probiotics.
Join Adrienne Fox of Powerkraut® from Viroqua, Wis., in the kitchen to chat while you chop to make Kim Chi, a Korean variation of sauerkraut. Leave with a large jar of Kim Chi and feeling refreshed from an invigorating discussion. Adrienne launched Wisconsin’s first organic school hot-lunch program before establishing her cultured local-food business Powerkraut®.