Let's Make Sauerkraut | Janet Hesselberth | Skillshare
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5 Lessons (11m)
    • 1. Introduction

    • 2. Making the Sauerkraut

    • 3. Fermenting the Sauerkraut

    • 4. Science of Fermentation

    • 5. Conclusion


About This Class

Learn how to make sauerkraut in a few easy steps. Sauerkraut and other traditional foods such as yoghurt, kimchi, and pickles are made using lacto-fermentation. Learn how to prepare your cabbage (and other vegetables), what to expect during fermentation, and how to use your sauerkraut. For your project, share your special recipe for using sauerkaut.

Although sauerkraut lasts for months in the refrigerator, I also mention that you can home can your sauerkraut in a hot water bath for longer term storage. Take a look at my Home Canning 101 class for specifics. Headspace is 1/2 inch, you can hot or raw pack it, and processing time starts at 10 minutes. Check a recipe book for the exact processing time for your altitude.





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Janet Hesselberth

Traditional Skills from the Kitchen and Garden

I was raised by a Chemical Engineer and an Artist, an interesting dichotomy that led to a wonderful variety of skills in the household rather than conflict. My childhood was filled with projects such as soap-making, knitting, dyeing, home canning, gardening, pottery making, needlework and basketry. I could be found hanging by my knees from tree branches, collecting crayfish from the creek, manning my parents' pottery booth at crafts fairs, or weeding (under duress) in the garden. As I matured...

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Culinary Lifestyle Fermentation Pickles
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