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Keweenaw Culture: Fermentation 101 with Biblio Bistro

October 24, 2022 | By Meghan Jaszczak

Fermentation fears be gone! On this episode of Biblio Bistro, Ashley from North Harvest CSA & Farm shows Chef Michael and Dietitian Meghan how simple and fun fermentation can be! 

Healthy Eating Tips from Dietitian Meghan

  • Purple cabbage, which can be used for sauerkraut, has higher levels of certain kinds of polyphenols (special plant compounds associated with health benefits). The polyphenols found in purple cabbage are associated with brain health and improved mood.
  • Cabbage is a vegetable that can be tough for some individuals to digest, especially if eaten raw. Eating fermented cabbage, such as sauerkraut, can be easier for some to digest, as the fermentation process breaks down some of the compounds that can cause digestive issues.

Cooking Tips from Chef Michael

  • If you don’t have a tamper, you could use a muddler to press down the cabbage (if making smaller batches of sauerkraut).

Farmers Markets in Michigan’s Keweenaw Peninsula

From Calumet to L’Anse there are several great farmers markets in Michigan’s Keweenaw Peninsula. Our friends at the Western U.P. Food Systems Collaborative have put together a great resource on this that gets updated regularly. Check out a full list of farmers markets here,

About Biblio Bistro

Biblio Bistory at Portage Lake District LibraryThe Biblio Bistro series strives to show that healthy cooking doesn’t have to be boring or laborious. Our goal is that by watching this series, participants can feel more confident and curious in the kitchen, all the while increasing fruit and veggie intake and supporting the local food system! Learn more about Biblio Bistro at

About Portage Health Foundation’s Food Initiative

PHF Food Initiative Logo Vert CMYKPortage Health Foundation is passionate about making a difference when it comes to food in Baraga, Houghton, Keweenaw and Ontonagon counties. PHF’s Food Initiative is two-fold. First, the food initiative aims to improve access to locally grown and healthful foods within our community. Second, it provides educational resources and tools to promote sustainable changes to eating and lifestyle habits for all. Learn more about this initiative at

Meghan Jaszczak