Small-Batch Sauerkraut Making | Brookfield Old Town Hall | Food & Drink | Seven Days | Vermont's Independent Voice

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Food & Drink

Small-Batch Sauerkraut Making

When: Wed., Aug. 30, 6-8 p.m. 2017

Clotilde Hryshko shares a system of preparing modest quantities of fermented cabbage.

Price: $10; preregister; limited space.