Briny, Boozy, Bubbly Fun with Fermenting: German Sauerkraut and Wavy Colada (Online Workshop Series)
Shawn Shafner, artist and educator, and Dänny Ronen, mixologist and business owner Two-Part Program: Please note: An ingredient and supply list and related recipes for the program will be provided after registration. This program is offered in collaboration with the Friends of the U.S. Botanic Garden. If you're interested in supporting educational programs through a donation to the Friends of the U.S. Botanic Garden, click here.
Have fun with fermenting in this briny, boozy, bubbly series of two-part workshops celebrating the magic of fermentation. Get a dose of history as Shawn guides you step-by-step in making sauerkraut. When you come back a week later in part 2 of this program to taste test and troubleshoot, we’ll indulge in the tipsy side of fermentation with mixologist Dänny. Together, we'll meet the friendly microbes that help make gut-healthy ferments and craft cocktails, learn new recipes for seasonal produce and late-night sipping, and build community with other USBG online participants.
At the first session on March 20, learn how to make German-style Sauerkraut and its history. Not only is it the perfect condiment for hot dogs, potato pancakes and more, but it will also prepare you for making many more fermented foods, including spicy Korean Kimchi. Then on March 27 in part 2 of this program, escape to warmer weather with Wavy Colada, which features an ingredient known as the universal fermenter: vinegar. This is a delicious duo that your taste buds won’t soon forget.
Intended Audience: Adult Beginner
Thursday, March 20, 2025 and Thursday, March 27, 2025
6:30 PM to 8:00 PM Eastern
Location: Online
FREE: Pre-registration require
Please note: This is a two-part workshop.
When registering, you will need to register for both program dates separately. There is a drop-down menu within the registration page to help facilitate this.
About the presenters