San Francisco, California
London, United Kingdom
With nothing more than quart or two-quart jar and a plastic baggie, you can make traditional pickles—no canning, no vinegar, no alum—just natural ingredients and ancient methods. In this class you'll gain the confidence to begin making traditional fermented pickles, reap the benefits of their B vitamins, and enjoy the many possibilities that fermented pickling makes possible.
Bring a one-pint jar and take away your first micro-batch!
Demo and Tasting
Minimum of 5 students required
All classes are intended for ages 16+ unless otherwise specified. Please contact us to inquire about any special circumstances.