Fermentation 101

The Emporia Greensville Cooperative Extension recently presented a workshop on fermentation.

The two part class first met in June to learn about the fermentation process from Eric Bowen, the area Food Safety Agent.  While the process was explained with a decent amount of detail, there was also some hands-on learning involved.

After the process was explained, the group started to work on Sauerkraut.

    

Twenty-five pounds of fresh, local cabbage was shredded and mixed with canning salt.

After all of the cabbage was shredded and salted, it was packed into a stoneware crock and weighted down.

    

The crock was left to sit and let nature do her work for four weeks.

When the group met again in July, the sauerkraut had completely fermented.  The finished product was tart and slightly sweet. Most of the finished sauerkraut was packed into jars to be kept in the refrigerator, but several jars were hot water processed, making them shelf stable.

    

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