Farmhouse Culture and the Happy Girl Kitchen Company hosted a Kraut-a-thon at the DIY Make It area. It was another great hands-on event where audience members got to get their hands dirty making a classic sauerkraut using natural microorganisms.
Salt is an important component in making a sauerkraut. The audience was instructed to salt until it tastes just too salty to taste for a salad. Not adding enough salt results in a soggy sauerkraut. Also, using non-iodized salt is a requirement – the iodine inhibits the growth of microorganisms.
Cooking with Jam
Rachel Saunders, Michele Polzine and Fran Loewen led a talk on ways to use jam in normal cooking. They fielded a slew of questions from an interested audience at the Master Craft stage of Eat Real Festival.
Rachel Saunders has been making jam for 13 years and offers a line of preserves (Blue Chair Fruit) that can be found at farmers markets and various Bay-Area restaurants as well as a sold-out cookbook with great photography and delicious recipes. I’ve been picking up her jam since I first started seeing it at the farmers market a number of years ago.