Making Sauerkraut

StrongStart embraces parents as co-teachers, sharing our gifts and knowledge with one another. Recently, we were guided through the process of making sauerkraut, which the children will enjoy as a snack in a few weeks.

The children helped chop the cabbage, prepare a brine with coarse salt, and let it rest for 20 minutes. Then it was time to massage the cabbage with clean hands and pack it firmly into jars. Over the next 14 days, we will gently press it down each day with a wooden spoon to release air bubbles while watching the fermentation process unfold.

This was an amazing hands-on learning opportunity, ending with a delicious reward!