The Old-World Way: Fermented Sauerkraut

In one class, you’ll learn the art of transforming cabbage into crunchy, tangy sauerkraut and take home your own jar to ferment. In another, you’ll dive into the world of sourdough bread—mixing, shaping, and baking while also nurturing your very own starter to keep and feed at home. Whether you’re new to fermentation or looking to expand your skills, this series led by Illinois Extension Educators Jenna Smith and Nick Frillman will give you the confidence to create nutrient-rich, flavorful foods from scratch. 

Get ready to chop, salt, and pack your way to delicious sauerkraut! In this hands-on class, you’ll prepare your own jar of crunchy, tangy kraut to take home and ferment. Along the way, you’ll learn tips and tricks to ferment different types of produce, keeping them bubbly, flavorful, and safe to enjoy. 

 

November 6 - The Fermented Loaf: Sourdough Bread
Uncover the secrets behind turning simple ingredients—flour, water, and salt—into flavorful, crusty loaves, with the help of wild yeasts and bacteria in this hands-on workshop. You’ll gain a better understanding of the entire sourdough breadmaking process, and you’ll take home your own jar of sourdough starter to feed, nurture, and bake with for years to come.

You are welcome to attend either one or both sessions! The cost is $15 for one session, or $20 total if you register for both.