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Fermentation 101: Sauerkraut


Fermentation 101
Photo by Blanca Begert.

Fermentation is one of the oldest food-processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. This course will cover the basic science behind making sauerkraut and why it's good for you, and teach you how to make it yourself.

Grab a head of purple or green cabbage, a quart-size mason jar (or two pint-size jars), and some noniodized salt to create your own sauerkraut along with the class. Or just watch and learn, and walk away with the recipes and know-how to make sauerkraut on your own.

Category:FOOD
Dates:August 23, 2017 Check for other dates
Meets:W from 6:00 PM to 8:30 PM
Location:Administration Building Classroom 123
Instructor:Cheryl Paswater
Member Fee:$ 27.00
Nonmember Fee:$ 30.00
Materials Charge:$ 12.00
Notes:Please bring this confirmation for Garden admission. The Security Guard in the lobby of the Administration Bldg. at 1000 Washington Avenue will direct you to your classroom.

Sorry, we are no longer accepting registrations for this course. Please contact our office to find out if it will be rescheduled, or if alternative classes are available.


Registration for Winter/Spring Continuing Education classes will open at 9 a.m. on Monday, December 4.

In order to receive a refund, you must cancel your enrollment at least five business days prior to the class start date. You will be charged a $15 cancellation fee. No Exceptions.



If you have questions about your online registration, please call us at 718-623-7220 or email registration@bbg.org

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