In this class, you will explore the art of fermenting and preserving fresh produce using a variety of traditional skills and techniques. Recipes include red cabbage sauerkraut, kim chi, cucumber pickles, spiced labne, smoky red pepper relish, and strawberry and vanilla bean jam. As well as snacking on the recipes along the way, you will also get to take home jars of the fermented and preserved loveliness.
The Art of Ferments & Preserves
Traditional skills and techniques
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