Saturday, October 8 | 11:00 a.m. – 1:30 p.m.
Interested in making your own sauerkraut but don’t know the first thing about fermentation? Join Sarah Hefner in our historic Town Hall for a beginner’s class in the age-old tradition of preserving produce without refrigeration or canning. Participants will learn the history and basics of salting, brining, and lactic acid fermentation. They will prepare a jar of sauerkraut and a jar of brined green beans to take home as well as do a tasting of some finished items. All materials are provided, but participants can bring their own sharp knife to use during class if desired. Space is limited.
General tickets: $35
Museum Members: $31.50
Tickets are required, as space is limited.