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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: red cabbage sauerkraut with ginger and carrots; 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.
No refunds or exchanges with less than 48 hours notice.
Parking is available in the parking garage at 28th & S streets.
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: 18 |
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: Yes! |
| Wheelchair Accessible: Yes! |
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