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I’ve been invited to give a sauerkraut demonstration at Sustainers! The Sustainers hold monthly meetings the first Wednesday of each month, and have guest speakers.
Where:
Natural Grocers
201 Coburg Road
Eugene, OR 97401
Date:
Wednesday, October 4, 2023
Time:
4:00 – 6:00pm
Topic:
I will give a demonstration on making sauerkraut and other fermented foods!
For more info:
https://krautpounder.com/recipes/
Fermentation Handouts
Our vision is to sustain health, mental well-being, and mutual support through our activities in cooperation with others. We believe that in order to create freedom and happiness in our lives, we must learn community reliance regardless of the “shifting tides” of political mandates and the greater economy. Therefore, we focus our vision on growing and preserving healthy food, holistic health practices and open communications. We meet on the second Wednesday of every month, and host other projects at other times as well.
All are welcome!
“Vitamin C: Your best source is fermented veggies like sauerkraut–there is ten times more vitamin C in sauerkraut than in fresh cabbage!”
~ Sally Fallon-Morell
Friday, May 15, 2020
Begins promptly at 5:00 PM
 Pick Powerkraut Consuming fermented veggies is an integral part of the Wise Traditions diet. Fermented foods contain greater amounts of vitamins, enzymes, probiotics and nutrients that provide your body with the nutrients it needs in order to keep your body healthy and fight off any virus.
I (Lisa) will be demonstrating live how to make my favorite sauerkraut variation I call Pink Powerkraut. This beautiful pink ferment is delicious and easy to make. I will also discuss how to make traditional sauerkraut and kimchi. I will talk a little about why to make your own ferments, and show you in detail how to make fermented veggies.
If you would like to follow along, have these ingredients ready:
- 1 medium head green cabbage
- 2 turnips (or substitute red radishes)
- 1 piece daikon radish (about 1/2 cup grated) (or substitute red radishes)
- 1 medium beet root (about 1 cup grated)
- fresh ginger (1 TBS grated)
- 2 cloves garlic
- 1/4 cup whey (liquid strained from yogurt) – Optional
- 1 TBS unrefined salt
3 lbs of vegetables makes about 2 quarts
Recommended Tools:
- cutting board
- knife
- 1/2 gallon glass jar
- grater or food processor
- Kraut Pounder
- glass weights – Optional
Watch demo and ask me all your fermentation questions, or follow along to make my Pink Powerkraut, Traditional Sauerkraut, Ginger Veggies, Kimchi or any other vegetable combination (see recipes).
On May 15th (at 5:00 PM) click to join meeting live:
(A few minutes before meeting time, click the blue button above to access the meeting)
Sign up for text reminder
More info:
Friday, October 11, 2019
6:00 – 8:00 PM
Location:
Natural Grocers
201 Coburg Road
Eugene, OR 97401
Topic: Fermentation Demo & Discussion
Before the era of refrigeration, fermentation was used extensively in traditional societies to preserve foods. Fermentation also improves vitamin content and makes foods easier to digest. Cultures all around the world developed fermented foods unique to their region.
Come sample and discuss several fermented foods. If there is interest, Lisa will demo making sauerkraut!
- Sauerkraut
- Beet Kvass
- Kombucha (with SCOBYs available)
- Pickled Garlic Whistles
This is part of our introductory series. Please bring a guest!
For more information:
What to bring?
Anything from Nourishing Traditions, the Healthy 4 Life booklet or Recipes of the Week would be wonderful. A simple homemade meal made from scratch using natural fats is always a great contribution.
Some examples include: a roasted chicken or other meat, meat and vegetable casserole, a dish made with soaked grains, soup using homemade bone broth, pastured egg quiche or other egg dish, organic salad with homemade dressing, steamed or roasted vegetables with butter or cream sauce, fermented vegetables, fresh or cooked fruit with raw whipped cream. If you come to the potlucks regularly, please try to bring a dish from a different category every so often.
Bring enough to share with everyone and be sure to include some traditional fats!
Children and guests welcome. Please bring dishes and serving utensils for your dish. Thanks!
For more information see: Potlucks
Saturday July 14th, 2018
1:00-3:30 PM
This is our first Saturday potluck since 2016! If you have been wanting a weekend potluck, don’t miss this opportunity!
Lisa, long-time fermentation enthusiast and creator of KrautPounder.com, will be giving a presentation on making sauerkraut. This talk is based on her 2013 presentation from the Wise Traditions Regional Conference in Portland, Oregon.
Please arrive on time. We will serve ourselves food, then settle down to enjoy the demo.
Location:
Natural Grocers
201 Coburg Road
Eugene, OR 97401
www.naturalgrocers.com/store-location/eugene
What to bring?
Anything from Nourishing Traditions, the Healthy 4 Life booklet or Recipes of the Week would be wonderful. A simple homemade meal made from scratch using natural fats is always a great contribution.
Some examples include: a roasted chicken or other meat, meat and vegetable casserole, a dish made with soaked grains, soup using homemade bone broth, pastured egg quiche or other egg dish, organic salad with homemade dressing, steamed or roasted vegetables with butter or cream sauce, fermented vegetables, fresh or cooked fruit with raw whipped cream. If you come to the potlucks regularly, please try to bring a dish from a different category every so often.
Bring enough to share with everyone and be sure to include some traditional fats!
Children and guests welcome. Please bring serving utensils for your dish. Thanks!
“Taking the Fear Out of Fermentation”
Friday, August 23rd, 2013
Presentation begins at 6:30 PM
Please come around 6:15
Location:
Market of Choice
67 West 29th, Eugene
Upstairs in the Community Room
For a change of pace, instead of a DVD, this month Lisa will be doing a PowerPoint presentation on Fermentation. She will present the reasons for eating and making fermented foods, and go through step by step recipes and procedures for making basic Sauerkraut, Kimchi, Beet Kvass and a lacto-fermented Quinoa drink.
We will have time for Q&A after the presentation. Bring all your fermentation questions!
Saturday, October 6th, 1:00 to 3:30 PM (2 1/2 hours)
- Introduction to Fermentation
- Fermenting with Whey
- Probiotics and Apple Fermenting Alternative
- Classic Sauerkraut
- Kimchi
- Corn Relish
- Garlic Carrots
- Pickled Garlic
- Apple Pear Chutney
All classes include delicious samples, full demonstrations and time for questions. Students receive class booklet with articles and recipes.
Free or reduced tuition available to volunteers.
Location:
Network Charter School
2550 Portland St.
Eugene, OR 97405
(about 2 blocks from Capella Market)
To volunteer or for more information contact:
Cherie Anello
Phone: 541-870-0646
email: cherieanello@gmail.com
Directions:
Heading South on Willamette Street, turn right (West) on 25th. Take next left (South) onto Portland St.
We will have Kraut Pounders, Nourishing Traditions, Wise Traditions Journals and other books & goodies available for sale.
Download our WAP flier for 2012 Classes and invite a friend!
Saturday, June 30, 2012
1:00 to 4:00 PM
Location:
Washington Park
2025 Washington Street, Eugene, OR
(Tables outside)
Workshop on Making Your Own Fermented Foods
Come Learn How to Make Your Own Sauerkraut and Have your Knives Sharpened Too!
Costs:
Fermentation Workshop: $10.00
Knife Sharpening: prices listed below
RSVP: Please let us know you are coming, so that we know how many people to prepare for. Email Lisa: info@krautpounder.com
Fermentation Workshop:
Bring your ingredients to make your own foods, and have your questions answered! Workshops are a chance for people to come and make their own products. Instruction is given and everyone can experience for themselves how to make these recipes. Please bring your own equipment: knife, cutting board, big mixing bowls and jars or crocks. (if you have a folding table, please bring it too).
We will be making traditional Sauerkraut, Beet Kvass and Fruit Chutney.
Please bring the listed ingredients. You may participate by bringing ingredients for one or all of the recipes.
- Sauerkraut: 2 heads of cabbage, 2 quart jar, 1 food-grade plastic lid (such as from a yogurt container), salt, whey or probiotic or both.
- Beet Kvass: 3 to 4 medium beets scrubbed clean and ready to cut up, salt, whey and/or probiotic caps. 2 quart jar and lid.
- Fruit Chutney: About 3 cups of any kind of fruit and a peeler (3 apples & 3 pears for example) 1/2 cup previously soaked nuts and 1/2 cup of some kind of dried fruit, 2 lemons and a lemon peel grater, whey and probiotic, salt. A mix of firm to soft fruit is nice like apples and pears or cherries and apples.
The Chapter will supply extra spices and demonstrations and instruction for each of the recipes. A few items will be available for sale, or you may bring your own tools and jars.
Knife Sharpening:
Our special guest will be Michael Baines who manages a Mobile Sharpening business called A New Edge!
Prices:
- Paring Knife: [small] $3.00
- 4″-8″ [med] $5.00
- 9″-12″ [lg] $6.00
- Hand pruners, machetes, loppers etc. $5.00 and up
- Scissors $5.00 and up
A New Edge
Michael Baines
phone: 541-731-7240
ourtownpottery.com
The next Gaps Support Group will be meeting May 22 at 6:30pm at the office of Cherie Anello, Certified Gaps Practitioner and Nutritional Therapy Practitioner. We will be making sauerkraut so bring your cabbage, sea salt, carraway or juniper berries, cutting board, large bowls, krautpounder, jars, whey or other probiotic starter. We will all try to go home with some sauerkraut. If we have a large crowd we may have to “team” pound, but everyone will go home with an ability to do this on their own. This is a foundational food for following the Gaps diet, and one that is delicious.
Please refrain from wearing anything with a fragrance or scent, including
deodorant, perfume, hairspray or body lotion. This will make the support
group open to persons with chemical sensitivities. Thanks!
RSVP to phone number would be appreciated to help prepare for this event:
Cherie Anello
541-870-0646
Learn How To Make Sauerkraut,
Kimchi, Beet Kvass and more…
Sunday, March 28, 2010
1:00 to 4:00 PM
Location:
Daneland Community Center
1199 N Terry, Eugene
Fermented Foods in This Class Include:
- Sauerkraut – Traditional and a few variations
- Kim Chi – Both Hot and Sweet
- Beet Kvass – Traditional and Spicy
- Ginger Carrots – (we like slices and chunks instead of grated)
- Apple/Pear Chutney
- Kefir – Both Coconut and Dairy
- Quinoa Beverage
Many samples will be available to experience what well-prepared traditional fermented foods are supposed to taste like. Come join the fun!
Learn the basics of making your own fermented vegetables. Traditional Societies around the world have used beneficial bacteria to enhance and preserve their food through out the ages. Benefits include: ~ Improved digestibility ~ Vegan friendly ~ Natural probiotics ~ Immune support ~ Thyroid support ~ Healthy elimination.
Cost:
Pre-register $25
Day of event $35
Pre-Register for the March 28th Fermentation Class Now
You may pre-register online using all major credit cards, checks by PayPal, or by sending a check to our mailing address. Payments must be received by March 25, 2010 for pre-registration.
Why Eat Fermented Foods?
The single most important reason is to keep your digestive system happy! There is a war going on in your intestines every single day and you want the good guys to win! Friendly bacteria do many wonderful things for our health. It aids digestion, increases vitamin and enzyme content, facilitates assimilation of nutrients and even releases the trace mineral Glucose Tolerance Factor (GTF) chromium. GTF compound improves sensitivity to insulin for pre-diabetic and diabetic people.
Fermented foods colonize the intestinal tract with friendly gut flora which control putrefactive bacteria. It maintains proper pH balance in the colon and increases the bulk and frequency of bowel movements. This flora creates a living shield that covers the small intestines inner lining and helps inhibit pathogenic organisms. Most fermented foods create powerful antioxidants including the all-important glutathione and superoxide dismustase, which scavenge free radicals that can be a causal factor in cancer, diabetes and heart disease.
A little recognized benefit is healthy gut flora also transitions the inactive thyroid hormone T-4 into active T-3, which is important for energy, weight loss and healthy metabolism.
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