Learn how to ferment sauerkraut, make fermented sour dill pickles, cut vegetable pickles, kombucha, kefir, water kefir, fermented sodas and other creations in my hands on fermentation classes.
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While traditional canning for pickled foods requires sterilized jars and steam pots, here we offer a simpler refrigerator method that doesn't use any special equipment, is cost effective, time sensitive because we know that life gets busy. Come join us for Pickle Paloozas Cold Pickling class.
Learn how to safely preserve the summer harvest. This hands-on workshop guides you through the steps of canning seasonal produce.
Come join us for this 2.5 hour hands-on miso workshop, where you will not only learn how to make a Japanese essential umami condiment, the traditional soybean miso, but also meet the core ingredient called koji, used in most Japanese (and some Asian) ferments including soy sauce, sake and rice vine...
In this interactive workshop, participants will learn all about lacto-fermentation.
Join Chef Andrea Potter as she leads us through some basic fermentation processes to make healthy, probiotic pickles- without the fuss of canning!
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