Ditch the grocery store ketchup and take your french fries to the next level by learning how to make homemade fermented ...

Check the cabbage daily to ensure it has enough liquid to ferment in so it can create good bacteria and produce good sauerkraut. Taste after 5 days. If the cabbage tastes to your liking, transfer ...

Sauerkraut making is taught in several of our workshops, so we often have a continuous supply fermenting in our kitchen—a batch is made, it ferments, and it’s ready for the next class to taste.