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).
DurationNew! Before factory farms and processed foods, people ate traditionally prepared nutrient-dense foods, such as sourdough bread, and sauerkraut. These foods were not only tasty but very nutritious. 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). Bring a pint-sized mason jar and lid to make and take home a fermented food.
The Chicago Botanic Garden opened 50 years ago as a beautiful place to visit, and it has matured into one of the world's great living museums and conservation science centers.
Every year, more than one million people visit the Garden's 28 gardens and four natural areas, uniquely situated on 385 acres on and around nine islands, with six miles of lake shoreline. The Garden also has a renowned Bonsai Collection.
The Chicago Botanic Garden has more than 50,000 members—one of the largest memberships of any U.S. botanic garden. People of all ages, interests, and abilities participate in programs, take classes, and stroll the grounds year-round.
Within the nine laboratories of the Garden's Daniel F. and Ada L. Rice Plant Conservation Science Center, scientists and graduate students conduct a wide array of plant research.
The Garden is one of only 17 public gardens accredited by the American Association of Museums. Its Lenhardt Library contains 150,000 volumes—including one of the nation's best collections of rare botanical books.
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.
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.
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.Â
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.
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.
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