Sauerkraut-Making Class with Erin Nadon
Learn the art of sauerkraut-making with our very own Erin Nadon, our in-house fermentation expert. Join us on December 14th, from 1:00 to 3:30 PM at Seasons Pharmacy and Culinaria in Sudbury.
Discover traditional techniques, health benefits, and tips for creating your own delicious sauerkraut at home. Perfect for beginners and seasoned fermenters alike!
This is a PAY WHAT YOU CAN EVENT. Please honour Erin by committing to the date if you sign up and please do bring a financial contribution of your choice. If you must cancel, please let us know….. The first 12 people who sign up can come and we will keep a wait list. If you sign up and are awarded the class, you will be notified.
What you need to bring
biggest sharpest knife that you own
a large cutting board
the largest mixing bowl you have or a plastic dish washing basing that you would bring camping
a potato masher
you must purchase the cabbage here, we will have them in stock - it’s important to have a never sprayed cabbage, and Three Forks Farm had a bumper crop.
a potato masher of some kind
a piece of 1 and ½ inch wooden dowl, 16 inches long - go to Kelly Lake Lumber or Evans Lumber to buy this. They come in 4 foot lengths. Any kind of flat ended wooden rolling pin. Be creative.
A 2 Litre wide mouth mason jar to store the cabbage while fermenting
we will supply the Vancouver sea salt.
Learn the art of sauerkraut-making with our very own Erin Nadon, our in-house fermentation expert. Join us on December 14th, from 1:00 to 3:30 PM at Seasons Pharmacy and Culinaria in Sudbury.
Discover traditional techniques, health benefits, and tips for creating your own delicious sauerkraut at home. Perfect for beginners and seasoned fermenters alike!
This is a PAY WHAT YOU CAN EVENT. Please honour Erin by committing to the date if you sign up and please do bring a financial contribution of your choice. If you must cancel, please let us know….. The first 12 people who sign up can come and we will keep a wait list. If you sign up and are awarded the class, you will be notified.
What you need to bring
biggest sharpest knife that you own
a large cutting board
the largest mixing bowl you have or a plastic dish washing basing that you would bring camping
a potato masher
you must purchase the cabbage here, we will have them in stock - it’s important to have a never sprayed cabbage, and Three Forks Farm had a bumper crop.
a potato masher of some kind
a piece of 1 and ½ inch wooden dowl, 16 inches long - go to Kelly Lake Lumber or Evans Lumber to buy this. They come in 4 foot lengths. Any kind of flat ended wooden rolling pin. Be creative.
A 2 Litre wide mouth mason jar to store the cabbage while fermenting
we will supply the Vancouver sea salt.
Learn the art of sauerkraut-making with our very own Erin Nadon, our in-house fermentation expert. Join us on December 14th, from 1:00 to 3:30 PM at Seasons Pharmacy and Culinaria in Sudbury.
Discover traditional techniques, health benefits, and tips for creating your own delicious sauerkraut at home. Perfect for beginners and seasoned fermenters alike!
This is a PAY WHAT YOU CAN EVENT. Please honour Erin by committing to the date if you sign up and please do bring a financial contribution of your choice. If you must cancel, please let us know….. The first 12 people who sign up can come and we will keep a wait list. If you sign up and are awarded the class, you will be notified.
What you need to bring
biggest sharpest knife that you own
a large cutting board
the largest mixing bowl you have or a plastic dish washing basing that you would bring camping
a potato masher
you must purchase the cabbage here, we will have them in stock - it’s important to have a never sprayed cabbage, and Three Forks Farm had a bumper crop.
a potato masher of some kind
a piece of 1 and ½ inch wooden dowl, 16 inches long - go to Kelly Lake Lumber or Evans Lumber to buy this. They come in 4 foot lengths. Any kind of flat ended wooden rolling pin. Be creative.
A 2 Litre wide mouth mason jar to store the cabbage while fermenting
we will supply the Vancouver sea salt.
