Who likes sour food? Warheads anyone? Freshly made lemonade?
This week Grade 3’s and Grade 6’s will learn to make a very special food that is used in many different dishes all around the world and is universally loved by people: Sauerkraut!
Chances are you’ve been eating fermented foods like Sauerkraut your whole life, maybe without even realising it. Some common delights are tea and chocolate, sourdough bread and cultured butter, cheese, yoghurt, salami, pickles and all sorts of condiments like tomato sauce used to be ferments.
The students will learn how cabbage undergoes the process of fermentation, whereby microorganisms change the texture and flavour of the vegetable until it is transformed into sauerkraut. Preserved without additives or the use of vinegar in the traditional way of our grandparents.
Made from scratch, mouth wateringly delicious and very healthy as it feeds the good bugs in our belly!
