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Introduction to Fermentation and Pickling with Thom Eagle
27 April @ 6:30 pm – 8:30 pm
In this class you’ll learn the craft of fermentation; what it is, how it works, and why it works – and why it sometimes doesn’t work! We’ll look at its history and practice and discuss how you can incorporate it into your own cooking, covering key techniques like maceration, back-slopping and brine pickling as you make and taste various ferments with Thom. You’ll leave with a sauerkraut, a salt pickle and a hot sauce to ferment at home as well as troubleshooting tips and techniques – and a whole new perspective on the way that you cook.
All ingredients and equipment included, plus jars for your pickles and ferments and a recipe pack to take home.