Learn a basic sauerkraut recipe, technique, and troubleshooting, some flavor options (ginger? spices? aromatics?) and how to spin off a slaw variation. Local delicious cabbage makes ferments that last for months, maintains flavor and boosts nutrient and probiotic content. Ferments make excellent gifts for hosts and holidays. You'll learn about the marvelous microorganisms that surround us and give us “terroir”, and keep us healthy by replenishing our microbiomes. This hybrid-option class will include a science overview and two ferment variations to take home. The zoom link, in-person address, and materials list will be shared when you register.