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Event
Learn Natural Fermentation with Britt's Pickles
Lactic Acid Fermentation (L.A.B.) is more than just food preserving. It is a way to make delicious, nutritious food. This is not a typical hands-on workshop. In this two part class, Trap Landry, CFO (Chief Fermentation Officer) Britt's Pickles, will begin with the basics by demonstrating two recipes. After class #1 all students will make their own ferment at home using whatever set-ups they choose. After two weeks class will reconvene to examine and taste our ferments.
May 16, 12 noon -1:30, Part 1: Trap will cover equipment, ingredients and demonstrate a couple of recipes, one a salt water brine and the other a dry salt recipe. You will leave with handouts and an assignment- try this at home.
May 30, 12 noon - 1:30, Part 2: Two weeks later you are invited to return with your ferment. As a class we will look at and taste the results. Trap will help us understand what is happening with the fermentation process in each case. We will also discuss the flavors.
The best ferments are made with fresh ingredients so this class is perfectly timed to take advantage of the upcoming market season and/or foods from your garden.
This two part class is appropriate for both the beginner and for those who are already experienced with L.A.B.
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LocationAtruim Kitchen, Pike Place Market (View)
1433 First Avenue
Seattle, WA 98101
United States
Categories
| Kid Friendly: Yes! |
| Dog Friendly: No |
| Non-Smoking: Yes! |
| Wheelchair Accessible: Yes! |
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