Intro to Veggie Fermentation with Sobremesa

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In this class, we will learn about the time-honored tradition of fermentation to preserve vegetables as well as the benefits of consuming nutrient-dense raw fermented foods.  This will be a fun and casual evening of preparing veggie ferments, from traditional sauerkraut to variations on the traditional stuff, using seasonal veggies. All participants will go home with their own prepared jar of kraut and a wealth of knowledge about this fascinating form of food preservation. You will also receive a recipe card for sauerkraut.

About the instructors: Jason and Caitlin Elberson own Sobremesa, which they founded in 2014. They make a diverse line of flavorful kimchis and krauts using organic Vermont grown vegetables, as well as produce micro-batches of bubbly kombucha. They are passionate food preservers and are excited to share their knowledge with fellow City Market shoppers. When they're not fermenting, Jason and Caitlin enjoy working on their Charlotte homestead with their two year old son and tending to their Icelandic sheep and flock of laying hens.