Fermentation turns simple cabbage into something extraordinary—tangy, crunchy, and alive with probiotics.
In this live sauerkraut demonstration, you’ll see how salt, time, and a little patience transform a humble vegetable into a powerhouse of nutrition. Cindy will walk you through each step, sharing practical tips for safe, small-batch fermentation that fits Edmonton kitchens. You’ll leave ready to make your own kraut with confidence.
Limit: 20 students
We keep it small enough for questions and conversation. If this session fills up, you can request to join the waitlist for the next one.
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