Late Summer Fermentation Club

Let’s make Carrot-Ginger Kraut and Curry Cauliflower! We’ll be making former Ruby Kelly McVicker’s Curry Cauliflower, a fermented adaptation of her prize-winning pickle which took home a 2017 Good Food Award from her book Essential Vegetable Fermentation. As well as a whey-fermented Carrot-Ginger Kraut from the book Fermented Foods for Health. This is an event for Ruby members (+ friends) only!