Cooking

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Ferment This! Fermented Hot Sauce/Chill-Out Sauce

with Emma Holder

Nov

9

November 9th, 2023

$20 More Info

Fermenting your own pepper sauce condiment is fun and full of variety. Your blend can be as hot or as mild as you would like. We will make a basic mash and discuss how to spice it up or down, add flavors, monitor progress, and eventually store it. Create a delicious gift for the holidays!

Registration closes at noon on 11/6; Emma will then email your Zoom link and materials list. A video of the process will be sent after class.

Original source: https://storage.needpix.com/rsynced_images/kimchi-2449656_1280.jpg

Ferment This! Kimchi and Kraut-chi

with Emma Holder

Nov

2

November 2nd, 2023

$20 More Info

Online--one night workshop: Kimchi is a vegetable ferment associated with Korean cuisine. Almost anything can be kimchi'd, but the most common variety involves napa cabbage, other vegetables, garlic, ginger, fish sauce, mild-to-kick-butt red pepper (Korean gochuchang), or no pepper at all (Kraut-chi). The resulting funky ferment can be used interchangeably with sauerkraut, added to soups or almost anywhere a dash (or bucketful) of umami is needed.

Registration closes at noon on 10/30; Emma will then email your Zoom link and materials list. A video of the process will be sent after class.

Original source: https://storage.needpix.com/rsynced_images/sauerkraut-574170_1280.jpg

Ferment This! Sauerkraut & Wild Card Veggie Ferment

with Emma Holder

Oct

26

October 26th, 2023

$20 More Info

Online--one night workshop: Learn to lacto-ferment cabbage and other local veggies, resulting in delicious, safe, homemade signature ferments. Discover a bit of microbiology and basic techniques to create sauerkraut and how to culture almost any vegetable.

Registration closes at noon on 10/23; Emma will then email your Zoom link and materials list by the afternoon of class. A video of the process will be sent after class.