Harvesting & Pickling Workshop

Learn to turn freshly picked vegetables into delicious, preserved goods while gaining the skills and confidence to keep your pantry stocked.

Join us for a hands-on experience that takes you from garden to pantry in one rewarding day. This workshop combines the satisfaction of harvest with the practical skills of food preservation. This workshop will focus on lacto-fermented pickles and kimchi under the guidance of fermentation specalist, Chef Karen Wang Diggs of ChouAmi!

Part 1: Harvest Experience We'll begin by heading down to Live Earth Farm, where you'll harvest vegetables. You'll gather a variety of seasonal produce that we'll work with together in the kitchen.

Part 2: Kitchen Preservation Moving indoors, we'll explore multiple preservation methods including water bath canning, quick pickling and lactobacillus fermentation. You'll work with the vegetables you've just harvested, learning food safety principles, proper preparation methods, and storage best practices. Each participant will take home preserved goods along with recipes and confidence to continue preserving at home.

All materials will be provided, but bring your own jars if desired!

Please bring a water bottle, good walking shoes, a hat, and a snack!

Accessibility: This workshop includes extended periods of walking, bending, and standing. Please inform staff of any necessary accomodations.