The process of fermentation makes food more digestible and nutritious. When consumed on a regular basis, sauerkraut and fermented vegetables help maintain the acid-alkaline balance of the body, strengthen the immune and nervous systems and contribute to overall health.
This Saturday, April 17, learn to make your own sauerkraut and fermented vegetables with Chilmark artists and fermentation enthusiasts Greg Watson and Carrie Smith, from 10 a.m. to noon. This workshop, presented by Slow Food Martha’s Vineyard, is part demonstration, part hands-on, and provides basic techniques and tips for fermenting your own veggies in mason jars and ceramic crocks. The workshop is limited to 12 people; to register, e-mail firstname.lastname@example.org. Cost is $15 for Slow Food members; $20 for all others. The fee covers the cost of the materials, mason jars and lunch.