In this class, we’ll transform peak-season produce into flavorful, shelf-stable ferments that can be enjoyed for months to come; as well as explore the digestion and gut health benefits of lactofermentation. You’ll learn the fundamentals of safely processing and preserving produce at home, and make several varieties of kraut (with some jars to take home). We’ll also prepare and share Choucroute Garnie (“dressed sauerkraut”), a hearty and comforting dish from the Alsace region of France, because no cooking class is complete without a delicious meal!