Sauerkraut has been preserving harvests and boosting health for centuries—and now it’s your turn to learn how. This live demonstration will show you how to transform simple cabbage and salt into a living, probiotic food that supports your gut, reduces waste, and keeps local flavour alive through the winter months.
Limited Space: 20 students max
Cindy Suelzle, one of Edmonton’s most trusted urban homesteading educators, brings her passion for self-reliance and local food to the humble cabbage.
She’ll share her patient, science-informed approach to fermentation—showing that it’s less about pounding and precision, and more about understanding nature’s quiet process.
What You’ll Learn
- The difference between fermentation and pickling—and why sauerkraut is naturally probiotic
- Cindy’s “patience method” that makes perfect kraut without pounding
- How to recognize a healthy fermentation (and what to do if something looks off)
- The simple salt-to-cabbage ratio that always works, no matter the batch size
- Tricks for keeping your cabbage submerged and avoiding spoilage
- The history and health science behind how sauerkraut literally changed the world
- Tips for small-batch fermenting year-round, using Edmonton-grown produce
Fermentation for Edmonton’s Climate and Kitchen
Edmonton’s long winters make food preservation essential. Fermentation is a zero-energy method that transforms fresh produce into nutrient-rich food you can enjoy all year.
You don’t need fancy equipment or electricity—just a jar, some cabbage, salt, and curiosity. Sauerkraut doesn’t require electricity, special gear, or constant attention. This workshop shows how ancient wisdom fits perfectly into modern, sustainable living.
Cindy’s approach blends traditional wisdom with modern practicality. She doesn’t just teach the “how”—she helps you understand the “why.” You’ll leave knowing how to read your ferment, not fear it.
That kind of confidence turns a one-time experiment into a sustainable habit that connects you to Edmonton’s growing culture of urban homesteaders.
Who’s Leading the Class?
Cindy Suelzle brings decades of gardening and homesteading experience to her workshops, along with an infectious curiosity for learning new (and sometimes old) ways to grow and preserve food.
After years of experimenting with everything from tomatoes to edible weeds, she’s found her happy place helping others discover that food preservation doesn’t have to be complicated or intimidating.
While she’s quick to admit she’s still learning, especially when it comes to tricky crops like cabbage, Cindy’s real gift is translating traditional skills into approachable, confidence-building lessons for everyday Edmontonians. Her classes are down-to-earth, good-humoured, and full of insights that make fermentation feel both doable and fun.
Cindy also instructs our Beginner Jam Making class and writes at her website Backyard City Homestead website and YouTube channel
Take Home More Than Just Tips
From the first sprinkle of salt to the satisfying pop of a finished jar, you’ll see each stage of sauerkraut making up close.
If you’ve never tried fermentation before or you’ve been curious but hesitant, this demonstration will replace uncertainty with confidence and curiosity with delight.
You’ll leave with the confidence to bring fermentation into your own kitchen—creating food that’s alive, resilient, and waste-free. It’s a small act of empowerment that connects you to centuries of food wisdom and the thriving community of home fermenters across Edmonton.