Fermentation is a wonderful way to preserve our harvests, while creating vibrant flavours. In this talk, Tamara Schiopu, author of My Vegan Farm Food, will be giving you a step-by-step demo for how to make your own sauerkraut so that you can preserve your cabbage for the winter with a delicious fermented kraut that’s a natural probiotic. From choosing your cabbage to adding the right amount of salt, this talk will get you on track for successful sauerkraut endeavors!
Preserving the harvest: let’s make sauerkraut!
Length: 17 min.
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Tamara Schiopu
Tamara is the author of the new cookbook My Vegan Farm Food: Stories and Recipes from Tolhurst Organic, where she shares creative field-to-fork recipes that use local crops, with ingredients that reflect the seasons. These recipes are inspired by the harvests from Tolhurst Organic, a pioneering Stockfree Organic farm in Oxfordshire, England that Tamara runs with her husband Iain Tolhurst. Tamara has a Biology degree and Master’s degree in Business Administration. In addition to co-running the farm, Tamara also supervises the Stockfree Organic Standards held by the Vegan Organic Network, through which plant-based organic farms can become Certified Stockfree Organic in the UK via the Soil Association.
Click here for your free guide to making sauerkraut that accompanies Tamara’s talk, plus discover Tamara’s new recipe book My Vegan Farm Food!
