Community Krauting Day wrap up

And it's a wrap!

Thank you to the cabbages, thank you to Edward + Serge for growing them. Thank you to the soil, the sun +  earth, thank you to the salt, the wild microbes, the jars and the crocks. Thank you to the 40 people who came along to share, laugh, pound and squeeze. Thank you to Mara Ripani for catching the tail end of the day with her signature beautiful photos, and to Blackwood Ulman Jones for the video at the end of this post (that you'll need to click through to the blog to see (if you are reading this in your inbox)).

Community Krauting Day

Come and learn the simple art of wild fermented sauerkraut at

The 2017 Culture Club

Community Krauting Day

Saturday June 3

Once again we have partnered with Glenlyon's Adsum Farmhouse who have grown sugarloaf cabbages especially for the day. So if you don't have your own homegrown cabbages to bring along, you can pre-order Adsum Farm organic cabbages which will be freshly picked the day before the krauting day.

Cabbages are $3 each. Pls email your order to daylesfordcultureclub@gmail.com by Thursday June 1 and pay on the day. Pls bring exact change.



Please bring along:

Ingredients

• one or more cabbages (if you are bringing your own)
• salt
• optional: onion, garlic, chili, spices (coriander, fennel, star anise, caraway etc)

Utensils

• large bowl (preferably stainless steel) for pounding into
• pounding tool - eg. pestle or potato masher
• grater
• large chopping knife
• chopping board
• wide mouthed jars or crock - size depends on quantity of ingredients you want to make up. About 1 litre is a good size to start with.

We are looking forward to seeing you there!!