Late Summer Fermentation Club

​Let’s make Carrot-Ginger Kraut and Curry Cauliflower!

​We’ll be making former Ruby Kelly McVicker’s Curry Cauliflower, a fermented adaptation of her prize-winning pickle which took home a 2017 Good Food Award from her book Essential Vegetable Fermentation. As well as a whey-fermented Carrot-Ginger Kraut from the book Fermented Foods for Health.

​We’ll each end up with about a pint of the Carrot-Ginger Kraut and a quart of the Curry Cauliflower.

​Please bring:

• ​1 pint jar

• ​1 quart jar

• ​Optional: latex gloves, grater, knife (we don't have too many on hand)