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Cultures from around the world celebrate fermented foods for their health benefits and unique flavors. Learn techniques for lactic fermented pickled veggies: sauerkraut with caraway seeds; radish ume-su pickles; carrot-garlic-cabbage pickles; onion shoyu pickles, and miso daikon pickles.
Instructor: Marga den Hoed, Common Kettle Farm
This is a demonstration-style cooking class with a vegan and gluten-free menu. Students will enjoy a generous taste of each recipe, and a complimentary glass of wine will be offered to students 21 and over.
No refunds or exchanges with less than 48 hours notice.
Parking is available on the first level of the parking garage at 28th & S streets. After 6pm all levels of the garage are available.
If this class is sold out, click here to sign up for the waiting list
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LocationCo-op Cooking School & Community Learning Center, on the second floor (View)
2820 R Street, at the corner of R and 29th
Sacramento, CA 95816
United States
Categories
| Minimum Age: 16 |
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: Yes! |
| Wheelchair Accessible: Yes! |
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