In this 1-hour, 15 minute, introductory class, Monkeypod Jam Founder and Owner, Aletha Thomas, is partnering with The 808 Workplace. She will walk you through the Lacto-Fermentation, Sauerkraut process from start to finish, with a special focus on Cabbage. We will examine key topics such as the role of vinegar, the importance of the brine and how/when to add it, spices and herbs, and canning safety. We will also discuss the difference between Vinegar Pickles and Lacto-Fermentation Pickles. This class begins with a pickle tasting and discussion, then proceeds to the cooking process.
Each attendee will be a part of creating their own quart jar of Lacto-Fermentation kraut to take home.
Date/Time: Wednesday, December 4th, 2017, 6:00 - 7:15 pm
Location: The 808 Workplace, Puhi Industrial. Next to Kilohana Lighting
Workshop Includes: Hands-on, personal instruction, all needed supplies, 1 Quart Jar of class-made Kraut to take home.
Aletha Thomas, a former schoolteacher, launched Monkeypod Jam in 2010, when she was placed on furlough. Each furlough Friday, Aletha would pull out her French copper pot and make jams and jellies using ripe Kauai fruit. With each batch, she was preserving the season’s harvest while also preserving childhood memories of her grandmas, both of whom she remembers preserving the season's local bounty.
In February of 2014, Aletha enrolled in Hawaii’s Master Preserving Program. Now certified as a Master Preserver and with over twelve years of teaching experience, Aletha is eager to share the ins and outs of home preservation with others who share her interest and passion of preserving the seasons.
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