ACEnet Food Enterprise Coordinator, Adam Kody, led two fermentation workshops at The Wild Ramp in Huntington, WV last Friday, March 10th. A total of 15 people learned how to make 2 flavors of artisanal sauerkraut – curry and classic caraway.

The workshop was sponsored by Refresh Appalachia, a program of one of our partners, Coalfield Development, that is focused on developing, shaping, and supporting the regenerative and sustainable agriculture sector in Central Appalachia.

Participants learned how mixing salt with cabbage causes it to release liquid, naturally making its own brining solution. When cabbage is submerged in this liquid and left in a cool dark spot for a short period of time, it will ferment into deliciously crunchy sauerkraut.

There were lots of smiles and laughter throughout the workshop, during which participants got a hands-on experience, literally mixing ingredients together and mashing it all with their fists! Everyone got to take a mason jar of kraut home to excitedly (and patiently) watch ferment and enjoy.

Community Update by ACEnet Multimedia Designer, Avery Snyder, and Food Enterprise Coordinator, Adam Kody

Photo Credit: ACEnet Multimedia Designer, Avery Snyder