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

1:00-2:30pm

Tickets $55 per person

Purchase Tickets Here

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