San Francisco, California
London, United Kingdom
In this workshop, we will begin with a review of basic fundamentals for lacto-fermentation of vegetables. With these foundations in mind, we can then discuss, taste and explore ideas for taking the next steps in fermenting. Topics to be discussed include: using spices for variations, making good use of leftover brine, small batch vs. large batch fermenting, creative uses for fermented foods in cooking, fermenting with the seasons. Samples and tasting of various fermented foods will be a part of the workshop.
Taught by Jason Frishman of Folk Foods
Sponsored by City Market