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Cooking at Home with Karen Diggs: The Fermenter's Kitchen

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Put your sauerkraut and pickles to good use in this class, where pro fermenter Karen Diggs shows you how to cook-and bartend-with ferments.

About this event

Now that you've made lacto-fermented sauerkraut and giardiniera, let's use your homemade and cultured ferments in delicious recipes. Join guest chef Karen Diggs, founder of Kraut Source, for a second class in celebration of all things fermented. First, we'll use your sauerkraut to perk up a simple chicken salad, and employ the probiotic-packed liquid to add punch to a homemade aïoli dressing. Then, we'll marinate flank steak with flavorful giardiniera brine. Topped with fermented veggies and a drizzle of olive oil, this is a dinner that comes together in 20 minutes flat without skimping on flavor or balance. Plus, as a bonus, Karen will show you how to employ a splash of your fermented goods in cocktails, too. This class is for you if you're looking for more inspiration to put fermented and cultured products—whether homemade or store-bought—to good use.

Note:This class is the second in a two-part series. If you missed Karen’s first class, where she taught how to make sauerkraut and giardiniera, select the ticket option that includes the recording of the first class. All you need is 1 to 2 weeks to make sauerkraut and giardiniera that will be ready for this class!

Order yourself Karen's handy, safe and easy-to use fermentation lid here. With a built-in plate to keep your items submerged, this is the perfect tool for new fermenters, since it allows you to make batches of many different sizes using any mason jar. Use code KRAUT2021 for 10% off your order of a fermentation lid.

About Karen: Karen Wang Diggs is a classically trained chef, nutritionist and author of “Happy Foods—Over 100 Mood Boosting Recipes” (published by Viva Editions). After graduation from the California Culinary Academy, she worked for the Mandarin Oriental Hotel in Hong Kong and also helped to open two restaurants there. After seven years of honing her culinary skills, Karen returned to the Bay Area ready for a shift from the crazy and hectic world of professional kitchens. That’s when she found Bauman College and returned to school to gain her certification in holistic nutrition. Thanks to her time at Bauman, Karen learned the incredible health benefits of fermented foods and became obsessed with designing a fermentation system that would encourage more people to make their own sauerkraut and pickles at home. It was her obsession that led to the simple but elegant solution of Kraut Source—Fermentation Made Simple, which enables fermentation using wide-mouth mason jars.

Want to give this class as a gift? You can purchase gift cards here.

Bonus: All attendees of this class will receive a one-time 15% off coupon to the Milk Street Store after class.

This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to class (or within 48 hours of registering, if you sign up less than a week in advance), you will receive an email with the ingredients, equipment and prep you'll need to cook along with us, if you choose.

After class, you will receive a recording of the event, as well as a packet with recipes and resources that we discuss during the event. If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.

Payments for Milk Street live stream classes are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.

Proceeds from live stream cooking classes support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.

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