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Sauerkraut and Gut Health 

Sauerkraut is finely cut cabbage (combined with many other vegetables) that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. You will want to join us and learn all the ins and outs of obtaining great gut health! This workshop will cover the history of sauerkraut, how to make it, what can go wrong with it and how to fix it. We will also cover how to make it even healthier and more delicious with the addition of different species and seasonal vegetables.


Date: Tuesday 13 August
Time: 7pm—8.30pm
Cost: $25


32 Henry Street, Hawthorn 3101