The Science of Fermentation: Sauerkraut

In this class you'll learn the basics of fermentation, how to make sauerkraut, equipment needed, and food safety information. In the hands-on cooking experience, participants will be starting their own sample of sauerkraut to take home. As a bonus, participants will get a crash course in the bioscience of beer as we dive into the beer fermentation process and learn how yeast turns grain soup into sippable suds.

*No beer will be created or served during this program. All other materials will be provided.

This program will be led by Lori Johnson, Family & Consumer Science agent and Matt Smith, Commercial Crops and Food Systems Agent.

Pre-registration is required, space is limited. Participants must register by March 23,2026.

Cost per person to attend is $15.00

Location: UF/IFAS Extension, Lake County Office, 1951 Woodlea Rd, Tavares

Questions? Contact Lori Johnson [email protected] or at 352-343-4101

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Host or Publisher Lori Johnson, Family & Consumer Science Agent, UF/IFAS Extension, Lake Co.