Pickle & Ferment Workshop!
Come spend a wonderful Saturday canning and fermenting in the company of food stylist & cookbook author Blake Mackay and preserving teacher & cookbook author Camilla Wynne.
The morning will be spent learning the fundamentals of safe water bath canning and putting up some pickles before taking a break to share a delicious, wholesome lunch. In the afternoon we will cover the more temporal preservation method of fermentation.
Each participant will leave with 2 jars of seasonal, shelf-stable pickles and 2 jars of fermented delights (most likely kimchi & kraut).
Bring an apron and a bottle of wine if inclined!
The cost is $125.
This workshop is bilingual!
To register send an email with your name and how many spots you would like to email@example.com