In this workshop geared toward the novice fermentista, we cover everything you need to know about how to make your own simple and delicious lactofermented vegetables. Instructor Flynn Harne will teach both brining and salt-and-press methods as you make sauerkraut, kimchi, and a seasonal pickle. He will touch on the health benefits of fermented foods, tips to safely prepare them, and ideas on how to include them in your diet - plus you will have samples to take home.
$59.00 per person
Sun., November 17th at 2:00pm
Sat., December 14th at 2:00pm
Due to limited spaces, classes at Baltimore Chef Shop are non-refundable. If you are unable to attend, we will be happy to transfer your registration to a different class given 48-hours notice. While cancellations within 48 hours of the class are not eligible for transfers, we welcome you to send a friend in your place!