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Fermentation Class + Lunch

May 7, 2017 @ 12:00 pm - 3:30 pm


A lot of people are mystified by fermentation, and are hesitant to tackle it at home. Having a collection of different ferments in your home is a great way to preserve produce, and add a ton of flavor to many dishes! We’ll make several different preparations together, use them to make a nice lunch together, plus I’ll give you a recipe book to take home.

You’ll learn to make
1) Sauerkraut
2) Cultured cashew sour cream and cream cheese
3) Fermented pepper paste
4) Preserved lemons
5) Pickled market vegetables
Then we can stand around for a month or two, and you can taste all your creations…
Just kidding, I started all of these things nearly 2 months ago, and will make the cashew sour cream the day before as well.
We’ll make a nice salad with a preserved lemon vinaigrette, and use the sauerkraut, pepper paste, and cashew sour cream to make a Hungarian goulash for lunch.

Plus, you get to take home a recipe book of everything we made. If you’d like to join, you can sign up here.

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May 7, 2017
12:00 pm - 3:30 pm




Humboldt House
Chicago, 60651 United States + Google Map