Join Head Chef Brad Hendrickson from Biota Fermentation to learn about the history of fermentation and then get hands experience making your own sauerkraut.
Everyone will go home with 1 pound of their seasoned sauerkraut in a 1L masion jar with a pickle pebble and pickle pipe.
Held at Bluhouse Eatery: #101 - 173 Forester St, North Vancouver
Tickets $55 per person
Purchase Tickets Here