This class will provide you with an in-depth knowledge of lactic fermentation and pickling. Together we'll make pickled cucumbers, Korean kimchi, German sauerkraut, and Moroccan preserved lemons to illustrate pickling techniques from different cultures (no pun intended!). You'll leave class with jars of everything you've made, along with the knowledge necessary to pickle ingredients at home safely and creatively, as well as how to incorporate them into your diet to add a bit of zing and lots of valuable nutrition to any meal.
Age Restriction: 16+
Main Allergens: Citrus (lemon), fish (fish sauce), soybeans (soy sauce)
We can make this class suitable for vegetarian and vegan diets. Please email email@example.com in advance if you have any questions or special requests.
Cancellation Policy: You must notify us, by email or in-store, 10 business days before your scheduled class to get a full refund. You can transfer your seat to a different date or class if you notify us 5 business days before your scheduled class. Please note you can only do this twice. For our full T&C's, click here.
Image Credit: Sophie Rushton-Smith (@thecornerplot)
Why we love it
'Knowing how to make homemade pickles is a game-changer. Not only are they nutritionally rich, but they are always welcome on cheese platters, in sandwiches, and in the case of kimchi and preserved lemons, cooked as part of a wide variety of meals.'