Mar. 16- Home Fermenting: Sauerkraut A/TX


Mar. 16- Home Fermenting: Sauerkraut A/TX


Sauerkraut, the traditionally German fermented cabbage slaw is thought to improve cardiovascular and digestive health. It contains high levels of antioxidants that can reduce the risk of serious health concerns such as diabetes, obesity and gastric ulcers. And it’s delicious.

The consumption of fermented, probiotic foods has many benefits:

  • increase of antibodies 
  • stronger immune system
  • regulation of appetite 
  • reduction of cravings for sugar and simple carbohydrates

Probiotics like those found naturally in fermented foods have been found to be an important part of a healthy diet and may be an avenue to provide a safe, cost effective, and natural approach that adds a barrier against microbial infection for to promote effective digestion and overall health.

In this hands-on class, learn the basics of fermenting, and take home your first batch of home-crafted Sauerkraut. All supplies are included in the price of the class, which includes a light snack of a classic Reuben sandwich, pickles, and non-alcoholic beverages. Feel free to BYOB.

You’re an AWESOME cook. Come uncover your genius.

Class is held in Bouldin Creek/78704 area of South Austin. Address provided 24 hours prior to class. 

March 16-   6:30-8:00 PM

About Maggie Perkins: When food writer, former farmer, and market chef Maggie Perkins isn't preparing seasonal dishes on the fly at local farmers markets, you might find her at a backwoods barbecue joint in Mississippi, comparing char-grilled oysters in the Big Easy, or trading food folklore with a fishmonger on the coast. Her true north is in her home kitchen, puttering about, spinning vintage vinyl, perfecting her creole cooking techniques, and developing recipes she shares in print, and on her blog, Notes from Maggie's Farm.


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