Making sauerkraut is both simple and fun, especially when done in community! Join Clare Vergobbi, Orchard Gardens Farm Director and sauerkraut savant, on the farm to learn this ancient food-craft and celebrate the closure of another bountiful growing season!

Sauerkraut has been a survival food for ages. Its nutritional benefits were relied upon to provide sustenance through long winters, and to prevent scurvy for sailors on indefinite voyages across the sea. Not only does fermenting your cabbage extend its shelf life, but it increases the nutritional bioavailability of this hearty vegetable!

Cabbage, salt and jars for fermentation will be provided. Participants are welcome to bring their own fermentation vessels as well as additional ingredients to add to their concoctions.

Clare grew up in Salt Lake City and moved to Missoula in 2013 to pursue a degree in Ecological Restoration, falling into farming along the way. They worked on community garden initiatives in Salt Lake and served as assistant manager of the UM Dining Garden while earning their degree. Clare started with Garden City Harvest as the apprentice at River Road Farm and moved to Orchard Gardens two years later, first as the assistant and now as the director. When not on the farm, they enjoy eating good food, getting lost in the mountains, and baking bread.