Salted & Brined: A Virtual Demo with Amanda Feifer
this class is being offered virtually
Ferrmenting vegetables is so much more than just a fun way to preserve them. In this virtual demo, fermentation educator and enthusiast, Amanda Feifer, will cover the basics of direct salted (e.g. kraut) and brined (e.g. pickles) vegetable ferments as she demonstrates how easy it is to ferment at home. (And it tastes worlds better than the dusty jar on the grocery store shelf.)
She’ll discuss equipment, ingredients, food waste, health benefits, and best practices while diving deep into the ways that understanding the basic science of this process gives you the freedom and confidence to dump bad (and boring) internet recipes and push the boundaries of flavor that fermented vegetables can provide. She’ll also introduce us to cultured items like kombucha and kefir (spoiler alert: there’s no need to be paying $7 a bottle when you can make them at home for next to nothing!).
Join us and learn how to harness the power of microbes for a truly healthful, probiotic, living pickle with no hot stove required.
This demo will be recorded and sent out after class; feel free to sit back, relax, and enjoy the show!
Amanda Feifer has a long-standing crush on food and beverage fermentation. Since she left the world of Big Food in early 2011, she's been teaching classes that range from kefir and kombucha to koji and kvass. She writes the fermentation blog Phickle, and wrote the book on vegetable fermentation (Ferment Your Vegetables, 2015). You can find her pics of stinky, bubbly things on Twitter and Instagram at @phicklefoods.
*Please note that this is not a virtual hands-on class but a demonstration held over Zoom—this means that you’ll be watching as the guest chef prepares dishes. Unlike our hands-on classes, this is not an interactive experience, and thus, we do not encourage attempting to bake or cook along with the program.
*Recipes will be sent two days before class.*
|Dates for the Class||Class Format||Price||Class Status||Register|
Thursday, August 19, 2021 - 6:00pm - 8:00pm EDT
||Virtual Virtual||$20.00||106 spots left||