Learn to make your own salt-preserved lemons, limes, grapefruit and kumquats (by means of lacto-fermentation) in this hands-on workshop with PRESERVED owner Elizabeth Vecchiarelli. Preserved lemons are a North African, Middle Eastern, and South East Asian tradition that will quickly become a secret ingredient enhancing your favorite dishes including grilled veggies, roasted chicken and fish, and more! We will learn about the history, nutritive value, and simple technique of lacto-fermented pickling. Each student will get recipe guides and a personal jar of preserved lemons to ferment at home!
"The process of fermenting foods; to preserve them and to make them more digestible and nutritious - is as old as humanity" - Sandor Katz, Wild Fermentation.