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.
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.
Fall is the perfect season for connecting with roots. We spend time grounding and digging herbal roots in the garden, discussing seasonal energy patterns, preventative care, digging tools, and best practices regarding harvesting roots.
Sandor's workshop at 18 Reasons will focus on basic vegetable fermentation techniques. He'll lead us to make our own jars of pao cai, a Chinese-style of pickle.
In this class you will learn how to prepare fermented foods such as sauerkraut, berries, and cultured salsa. Tamara Mannelly will share tips to get your whole family to enjoy these foods (yes…even the little ones).
Fermentation Class is offered by Miel. Enjoy different fermented snacks as part of the course.
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