Sour & Savory: How to Ferment Foods

In this class, we’ll take you on a journey through the delicious world of homemade pickles, sauerkraut, and other fermented foods. From classic dill pickles to spicy kimchi, we’ll cover all the key steps for success and give you the tools to create your own signature fermented foods at home.

Here’s what you’ll learn:

How to choose the freshest ingredients for maximum flavor
The science behind fermentation and the role of key ingredients
How to create the perfect environment for fermentation
Tips and tricks for monitoring and adjusting the fermentation process
Take-away recipes and links to resources to continue your learning
You’ll receive a list of all the notes and recommended reading to continue your learning.