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.

This fermentation class is an all inclusive (no tax, no tip!) $60 and reservations can be made here.

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 fermented pepper paste to make a unique chermoula sauce that we will marinate portobello mushrooms in, grill them, top them with cashew mozzarella, onion, tomato, and lettuce, and then eat 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.

Hope to see you then!

Sincerely,

-Kevin