Come learn the basics of making sauerkraut. Bring a small to medium cabbage and a clean, sturdy container (a quart jar will work well).
You'll leave with a better understanding of fermentation, a helpful handout, and sauerkraut-in-the-making. If we have time, we'll also delve into kimchi, spicy Korean fermented cabbage.
I can accommodate 5 people. When the date gets closer, I'll send out directions to people who have RSVP'ed.