We organised our first ever fermenting course yesterday afternoon. Eight lovely ladies joined us at PaulssonPaleo HQ for three hours of discussion and cabbage stomping. It was absolutely glorious to impart some of our enthusiasm for fermenting on such willing participants. Cecilia talked about the chemistry behind lacto-fermenation, some history and health benefits. At times the chat drifted off to some of our other favourite topics, like healthy fats, soaking nuts and the evils of sugar.
After some uplifting 'fika' (Cecilia's paleo balls made another appreciated appearance, recipe here), I walked everyone through the practicalities: how to actually make the sauerkraut.
Our kitchen got pretty messy with all the kraut juices flying around, but it was great watching everyone get stuck in, chopping, squishing and stomping away. The ladies filled a jar each to ferment for a week or two and then we sent them on their merry way with their very own sauerkraut-to-be.
Success and high fives all round!
Read more about our courses here - there are spaces left on the 19th of September and more dates added in October.
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