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Pickling 101: Zero Waste Ferments

In part one of our two part summer pickling series, Viola Toniolo teaches beginning picklers, fermenters, and no-waste mavens how to turn the left over dribs and drabs of summer bounty into even more bounty!

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Sound familiar: It's CSA box delivery day, and you haven't cooked your way through last's week's vegetables yet. Learn how to use up seasonal produce and other fresh kitchen leftovers by making weekly pickles and ferments. You will become familiar with the basic techniques - sauerkraut, brining, and salt curing - that will help you minimize kitchen waste and transform your kitchen scraps and leftovers into nutritious, probiotic foods, with a focus on seasonality and letting nothing go to waste. You will also learn some quick pickling techniques and get lots of ideas for how to use up, freeze, and/or preserve other kitchen fare like fresh milk, leftover bones, citrus peels, cheese crusts, and fennel fronds. During class we will taste lots of house-made seasonal ferments and everyone will walk home with a pile of new recipes to try and a jar of class-made pickles to enjoy.

Part two of our pickling series is Fermentation for Summer Vibrancy with Nishanga Bliss on June 5. This class will focus on the health, science, nutrition, and traditions behind eating fermented foods. More: www.brownpapertickets.com/event/376032

Viola Toniolo is an ecologist, writer, photographer, and mapmaker based in San Francisco. She was born and raised in Italy, hails from a food-obsessed family, and is an avid experimenter in the kitchen. She is happiest when her feet are on bare rock and her sights are set on something distant preferably an iceberg, a seal, the ocean, or the next mountaintop. Alternatively, she is almost equally happy in her kitchen making stock and concocting the next culinary experiment.