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Fermented Vegetables: Sauerkraut and Beyond!


Fermented Vegetables Fermented Vegetables: Sauerkraut and Beyond! 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. In this course we will cover the basic science behind making sauerkraut and why it’s good for you, and teach you how to make it yourself.
Category:FOOD
Dates:October 6, 2019 Check for other dates
Meets:Su from 11:00 AM to 1:00 PM
Location:Administration Building Classroom 125
Instructor:Cheryl Paswater
Member Fee:$ 36.00
Nonmember Fee:$ 39.00
Materials Charge:$ 10.00
Notes:Please bring your registration confirmation and a photo ID to the security desk at the 1000 Washington Avenue entrance, and you will be directed to your classroom. In advance of class, show registration confirmation for free admission to the Garden. For drivers, the parking lot is located at 900 Washington Avenue. Allow 10 minutes to walk from the parking lot to the Education building.

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.




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

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