Homemade Sauerkraut

Discover the simple magic of fermentation in this hands-on demonstration exploring one of the oldest methods of food preservation. Herbalists and authors Susan Belsinger and Tina Marie Wilcox will guide visitors through the process of making homemade sauerkraut while sharing stories about seasonal abundance, food preservation, and the ways families have stretched harvests beyond the growing season for generations.

Learn how a humble head of cabbage transforms over time and why fermentation remains a cornerstone of traditional foodways around the world.

Presented by Kat Robinson, Arkansas’s original culinary traveler and author of 14 books on the state’s food traditions.