The Science of Fermentation: Sauerkraut
About this Event
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 September 14,2026.
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
Where is it happening?
USD 17.85
