Fermenting Sauerkraut and End of Harvest Pickling | October 9th 6pm-9pm

Fermenting Sauerkraut and End of Harvest Pickling

Wednesday October 9th 6pm-9pm
Clatskanie Food Hub, 80 NE Art Steele St. Clatskanie, Oregon
This class is offered on a sliding scale. The suggested registration fee is $20. Those who pay more than $20 will be providing scholarship for those who need to pay less.

October is end of garden season!  There are so many options for pickling late season vegetables, and it is the absolute best time to make sauerkraut.  Have you always wanted to learn more about fermenting?  Turning cabbage into kraut is a science and a bit of an art – learn how to make your own fresh kraut!  There are lots of other great pickled items that can be produced at the end of the harvest season, including other pickled vegetables, both fermented and quick pickled, and so many fun relish recipes.  Students will learn with both classroom instruction and hands-on practice with fermenting and water bath canning.  Safe recipe sources for home preserving will be included. 

About the Instructor:

Terri Emrich is an OSU Master Food preserver, and also the owner of Rainier Gardens Farm LLC. She was raised in a canning tradition, growing and preserving food for the family pantry each year. She first certified as a Master Food Preserver with Washington State University in 2015 and has logged hundreds of hours teaching food preservation classes. Currently, she grows and preserves food from her farm, selling her jams and pickled products under the Oregon Farm Direct Law, including at the Clatskanie Farmer Collective. As a third-generation farmer, she and extended family still plan, grow, and preserve fresh fruits and veggies each year on their farm in West Rainier, Oregon. A lifelong learner, teacher, and old soul, she loves to share her passion for traditional self reliance skills and crafts.