As the late Spring growing season ramps up, it can be hard to know what to do with all the bounty of produce. So let food preserving enthusiast Renee Beaudoin show you how to safely preserve while celebrating the simple joys of the at-home ferment. In this class, you’ll explore preserving with beneficial bacteria, uncover the secrets and science of Lacto-fermentation, and learn how to turn cabbage and other vegetables into an umami bomb. In this chapter of our preservation kitchen series, you’ll explore classic and modern styles of sauerkraut and kimchi, and fill your fridge with jars of funky fermented goodness for every meal of the day. On the menu: red cabbage sauerkraut with coriander; fennel rhubarb kimchi; golden sauerkraut with carrot, turmeric, and ginger; and napa cabbage scallion kimchi.
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. To learn more about how class will go visit our FAQ page.
There are two options for gathering ingredients for this class! You can shop for your own ingredients or we are happy to pre-measure ingredients and assemble them into a 4-serving kit. And if you like to sip wine while you cook, consider adding a lovingly paired bottle with your kit!
You can preview the ingredients and equipment needed by FOLLOWING THIS LINK. One week before class we will send out a detailed shopping list, and a few days before class we will email you a detailed recipe packet and Zoom link. All classes are listed in Pacific Time.