cabbageOld-fashioned, homemade sauerkraut is nothing like the salty, sharp kind you get at the store. Instead, it’s tangy, crunchy, and full of healthy probiotics (like in yogurt). It’s also really easy to make!

Bring one head of green cabbage, the fresher the better. You’ll also need to bring a wooden spoon and about 1 gallon’s worth of containers. If you don’t have the traditional pickling crock, you can use any of the following:

  • The ceramic liner of a crockpot you don’t plan on using for a couple months and a 1-gallon freezer bag
  • A clean, food-grade plastic pail and its lid, or a freezer bag
  • Two half-gallon mason jars  and plastic lids <–these are actually my favorite kraut pickling jars
  • Four quart-sized mason jars and plastic lids (or just bring one or two and make less kraut for this first trial run)

Sunday, November 8th
2-4:30pm
Pittsfield Grange
3337 Ann Arbor-Saline Rd.
Ann Arbor, MI

Cost is $5; free for members of the Grange. RSVP here!

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