Please join Karen Diggs for a fascinating class, where science meets the cutting board. She will share the basic principles of wild lacto-fermentation and lead students in making Classic Sauerkraut and Kimchi, and using a starter (SCOBY) for Water Kefir.
DurationFermentation is one of humankind’s oldest methods for preserving foods. Modern cooks have renewed appreciation for the tantalizing flavors and tremendous health benefits lacto-fermented foods offer: Sauerkraut, Kimchi and Kefir are full of vitamins, minerals, and probiotics that strengthen immune systems, improve digestion, and increase energy.
Please join Karen Diggs for a fascinating class, where science meets the cutting board. She will share the basic principles of wild lacto-fermentation and lead students in making Classic Sauerkraut and Kimchi, and using a starter (SCOBY) for Water Kefir. Each student will depart with jars of sauerkraut and kimchi, as well as water kefir grains to play with at home.
Whether your goal is homemade kraut or olive brine for a dirty martini, you can easily make small batches of fermented vegetables and naturally effervescent beverages packed with probiotics and rich flavor. Karen will also discuss things that can go wrong and how to troubleshoot, to help dispel your fermenting fears.
Our session will conclude with a shared feast of Kimchi Fried Rice, Potato Salad with Sauerkraut, and Winter Salad with Fermented Brine Dressing, highlighting the ferments made during class, served with Herbal Water Kefir and selected wines.
We have built The Civic Kitchen from the ground up to be the perfect place for home cooks to learn. Our space is open, airy, bright and welcoming. To your left when you walk in you’ll notice our cookbook library.
Which is a great resource for learning about different techniques, cuisines and styles. On your right is the large communal table where you and your fellow classmates will enjoy eating the meal you cooked together in class.
This foundation course focuses on yeast and fermentation science through the eyes of a beverage maker. The importance of yeast in the beveragemaking profession, and how it creates the flavor and form are explored.
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Preserve the harvest and add excitement to your table with homemade pickles! Join us for this class to learn how to make pickles beyond your garden variety cucumber dills.
Fermentation Class is offered by Miel. Enjoy different fermented snacks as part of the course.
In this workshop we provide you with an alternative to commercially produced Kombucha by teaching how to brew your own, saving you lots of money and getting unique flavors. I will show how to safely brew a supply at home.
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