Seattle is a city of gardeners, and we love it. In summer, though, it’s hard to keep up with the overflow of goodness from the backyard. So let master food preserver Kristen Westcoat show you how to safely preserve your bounty while celebrating the simple joys of the at-home ferment. In this class you’ll explore preserving with beneficial bacteria: the definition of a “slow pickle”, how to adjust brines, and the basics of fermentation. On the menu: sauerkraut with green apple and caraway, garlicky radishes, and homemade ginger-apple cider.
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen.
All classes are listed in Pacific Daylight Time.