Fermentation Nation! Sauerkraut, Kimchi and Pickles
September 22, 2017
7:00 PM
Doors Open: 6:45 PM
Doors Open: 6:45 PM
Fermentation, y’all! It’s that magical, microbial, mysterious process that transforms raw veggies into flavor-filled delights. Not only is lacto-fermentation an effective way to preserve the harvest, it’s also a time-honored method of increasing the nutritional value of food and adding digestive enzymes to your diet.
In this class you’ll learn the secrets behind lacto-fermentation as you try your hand at making your choice of spicy kimchi or tasty sauerkraut. We’ll also do a fermented pickle recipe using cucumbers or another seasonal veggie. We’ll have all the goods on hand to creative a variety of gourmet home-crafted options to tickle your palate. Take home your custom creation, keep an eye on your ’edible pet,’ and enjoy the flavor in a few weeks. In addition to your jar of tasty goodness, you’ll also leave with some specific recipes and the knowledge and skills to apply lacto-fermenting techniques to just about any fruit or vegetable.
Supplies Needed: None
Instructory Bio: Kelly launched McVicker Pickles in 2012 to bring her love for pickling and food preservation to the masses. Born and raised in Kansas, she learned all about pickling and canning from her grandmas Margarett and Harriet. Kelly brought those traditions with her to San Francisco where she soon found herself haggling over boxes of cucumbers at the farmers market, and loving it. Kelly is the house pickler at Pig & Pie in the Mission, where she also sells her jarred creations. Check out McVicker Pickles on Facebook.
The rules / important stuff: We have a NO EXCEPTIONS 72 HOUR CANCELLATION policy - this includes cancellation, re-books, gift certificates, moving classes, etc. For more information on canceling a class, please read our cancellation policy. All classes are 21+ unless you email for permission. If any questions, please email us at info AT workshopsf DOT org.
ALL CLASSES TAKE PLACE AT WORKSHOP, 1798 MCALLISTER STREET UNLESS OTHERWISE NOTED ON THE TITLE AND LISTING.
In this class you’ll learn the secrets behind lacto-fermentation as you try your hand at making your choice of spicy kimchi or tasty sauerkraut. We’ll also do a fermented pickle recipe using cucumbers or another seasonal veggie. We’ll have all the goods on hand to creative a variety of gourmet home-crafted options to tickle your palate. Take home your custom creation, keep an eye on your ’edible pet,’ and enjoy the flavor in a few weeks. In addition to your jar of tasty goodness, you’ll also leave with some specific recipes and the knowledge and skills to apply lacto-fermenting techniques to just about any fruit or vegetable.
Supplies Needed: None
Instructory Bio: Kelly launched McVicker Pickles in 2012 to bring her love for pickling and food preservation to the masses. Born and raised in Kansas, she learned all about pickling and canning from her grandmas Margarett and Harriet. Kelly brought those traditions with her to San Francisco where she soon found herself haggling over boxes of cucumbers at the farmers market, and loving it. Kelly is the house pickler at Pig & Pie in the Mission, where she also sells her jarred creations. Check out McVicker Pickles on Facebook.
The rules / important stuff: We have a NO EXCEPTIONS 72 HOUR CANCELLATION policy - this includes cancellation, re-books, gift certificates, moving classes, etc. For more information on canceling a class, please read our cancellation policy. All classes are 21+ unless you email for permission. If any questions, please email us at info AT workshopsf DOT org.
ALL CLASSES TAKE PLACE AT WORKSHOP, 1798 MCALLISTER STREET UNLESS OTHERWISE NOTED ON THE TITLE AND LISTING.
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