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Sauerkraut: Digging into Fermentation with KB Behrens
August 26 @ 6:00 pm - 8:00 pm
Class Description: We will delve into the art of fermentation, starting with the foundational basics of making traditional sauerkraut. We will also explore some ways to spice it up and try other kraut styles too.
KB Behrens resides in Tucker County, where she enjoys tending her gardens and crafting herbal tonics and ferments to share with her community. She also truly enjoys sharing her love of plants and fermenting with others, especially by taking kids on plant walks.
MORE INFO:
Augusta is presenting a series of food-ways classes in Elkins, WV. The classes will be taught by experienced chefs and home cooks from a variety of cultures represented in Appalachia today. Classes will cover specific dishes such as adobo, Palestinian hand pies and collard greens, as well as addressing topics such as preservation and sustainable harvesting techniques for ramps. Students can expect to come away from each class with hands-on knowledge about how to make a dish and hopefully a deeper understanding of the importance of that dish to the people whose kitchens it sprang from.
This project is made possible by the Claude Worthington Benedum Foundation
What are food-ways?
Food-ways are more than food itself — they are the beliefs and context surrounding food, the person-to-person teaching of its preparation, as well as the community in which the food is enjoyed. The passing down of food traditions from one generation to the next is an integral piece of a community’s identity and culture. We use food to deepen community ties, celebrate important holidays, mark milestones, and enrich our lives. A community’s values are readily communicated in the ways that food is celebrated and shared within it.\
Only 15 slots available for each class! If your desired class is sold out, please reach out to Emily (emily@augustaartsandculture.org) to be added to the wait-list.
