In this workshop, we dive into the wonderful world of pickles and fermented foods. Co-founder Jordan Champagne is very excited to share new techniques and ideas. We begin with a one-hour introductory talk and tasting of topics covering food safety, pH scale, preserving food and flavor construction. Through discussion, tastings and hands-on preparation, you learn how to create and care for these living vegetable ferments and nourishing tonics of fermented foods. With a focus on seasonal vegetables, we will make sauerkraut, Beet Kvass and pickles three different ways – plus our signature "Bombay Beets." You will take home three jars of goodies and a belly full of great food from an all-organic lunch. Register early as classes have become quite popular!
$135 / person + tax