cooking class

Ferment Foods in a Historic Farmhouse

Ferment Foods in a Historic Farmhouse

Duration:1.5 hours total
Includes:Food and Equipment
Languages:Offered in English
Availability for this experience is extremely rare.

About your host

I've been making pickles for over a decade and teaching others how to do it for nearly as long. In a previous life I was a field botanist, but now I write about food, history, and plants. I'm the author of four books on culinary history; my latest book is Berries: A Global History. Fun fact: I'm a fourth-generation Portland native (aka a unicorn).
Heather
Heather
Heather
Heather

What we’ll do

After quick introductions, we'll dive right in with preparing our vegetables for fermenting. I'll show you how to properly make brine for sour dill pickles, how to make a chili slurry for kimchi, and how to prepare your own mustard, all from scratch! Your homemade lunches are about to get a LOT more interesting!

What else you should know

I have pet cats, but I have hardwood floors and keep my home very clean with a HEPA-filter vacuum cleaner. Cats will not be in the kitchen during the class.

What I’ll provide

Snacks
Fermented vegetables Sour dill pickles, kimchi, & mustard w/crackers will be provided for tasting. (Vegan kimchi available to taste upon request.)
Equipment
Recipe booklet You'll go home with a jar of goodies and a collection of recipes so you can make these pickles in your own kitchen!
Heather
cooking class
$60 per person
$60 per person