In this workshop geared toward the novice fermentista, we cover everything you need to know about how to make your own simple and delicious lacto-fermented vegetables. You will learn both brining and salt-and-press methods as you make sauerkraut, kimchi, and a seasonal pickle. Also covered: health benefits of fermented foods, tips to safely prepare them, and ideas on how to include them in your diet - plus you will have samples to take home.

Upcoming Class Dates

TBD

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Food Allergies and Aversions

Recipes in this class may include: soy. Please refer to our FAQ page for more information about how we can accommodate food allergies or aversions.

Cancellations

Due to limited spaces, classes at Baltimore Chef Shop are non-refundable. If you are unable to attend, we will be happy to transfer your registration to a different class given 48-hours notice. While cancellations within 48 hours of the class are not eligible for transfers, we welcome you to send a friend in your place!

Class Format

This is a collaborative cooking class with guests sharing in the preparation of the various recipes included in the class menu. As a techniques based class each guest will be able to practice the necessary techniques for making fermented vegetables but side dishes or additional recipes included to supplement the class will be shared amongst guests. 

This class does not end with a sit-down meal, instead you can expect to leave with a goodie bag full of delicious treats prepared in class.