We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then two days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the Menu:
Quick-pickled cherry tomatoes with garlic and dill
Canned Heirloom Tomatoes
Lacto-Fermented Summer Salsa

Wine Pairing: Cava. This Spanish sparkler will be perfectly refreshing with the acid in these fermented foods.
Non-Alcoholic suggestion: Lemonade with basil

Shopping List:
Produce:
– cherry tomatoes (multi-colored if you can find them!)
– heirloom tomatoes
– roma tomatoes, halved (San Marzanos work great!)
– garlic
– lemon
– fresh dill
– shallot
– habanero peppers, or other spicy peppers
– red Fresno peppers
– carrot

Dry Goods / Pantry:
– apple cider vinegar
– sugar
– lemon juice
– filtered water

Spices:
– black peppercorns
– fine grained sea salt
– dried spices such as basil, oregano, thyme, etc (optional)

Equipment List:
– Cutting board
– Knife
– Measuring spoons and cups
– 1 pint jar with a lid for the pickled tomatoes
– 4 pint or 2 quart canning jars for the canned tomatoes, with rings and new lids
– 1 wide mouth quart jar for the fermented salsa
– 1 (4-ounce) glass jar (or small ziploc bag) to serve as a weight for the fermented salsa
– A coffee filter (or clean kitchen towel) and a rubber band to cover the ferment
– A small saucepan
– 1 wooden skewer or toothpick
– A large pot or canning kettle with a lid
– A rack to fit in the bottom of the canning pot
– A medium sized pot for blanching the tomatoes
– A bowl filled with ice water for blanching the tomatoes
– Jar lifter or large tongs
– Jar bubbler (a chopstick works well)
– A wooden spoon
– 1 teakettle or small pot for boiling water
– 1 clean kitchen towel