What better christmas gift than a DYI jar of Sauerkraut?
Join Montreal Chef Jeremiah Bullied, formerly of Sparrow, Hotel Belmar, Sala Rosa and Scratch Kitchen, and learn the what, when and where’s of fermented food.
What is the first thing to come to mind when you think of fermentation? Sauerkraut, kombucha?
What about coffee, tea, cheese, bread, sour cream, yogurt, cheese, salami, miso, tea, kimchi, kosher pickles, soy sauce, hot sauce, vinegar, beer, wine… the list goes on!
Not only do these delicious fermented foods taste great, but they are superfoods, containing live probiotic cultures offering endless health benefits.
Together in this workshop we will make and jar sauerkraut, along with some seasonal sour pickles. You will learn through doing with Jeremiah and other eager learners at your side!
Jeremiah will make sure you leave with everything you need to know to feel confident to go home and get fermenting!
The 3 hour workshop will cover:
Easy and safe hands on techniques for making two types of fermented vegetables: Sauerkrauts and Brined Sour Pickles.
The microbiology behind how fermentation works and how it benefits our mental and physical health.
Food safety concerns: what not to do.
Learn the culinary ins and outs of the Art of Fermentation: Umami, what is it and how can we use it?
An overview of other cured and fermented foods you already enjoy eating: cured meats, dairy, grains, breads, beverages and more.
Snack Break! Enjoy a selection of fermented treats from the chef's pantry.
Go home with two jars of your own pickles!
The workshop costs $50.00 for the 3 hours. You leave with a workbook for home fermentation and your own pickled preserves to eat or give away.
