Pickling & Fermenting, with Peter Barrett

Fall is harvest season, and pickling is by far the easiest and most popular method for preserving vegetables. Besides the health benefits, this type of preservation makes vegetables taste incredible. In this part-demonstration/part-hands-on class, we’ll cover three different methods: Quick Japanese-style pickling, classic vinegar brine pickles, and Lacto-Fermenting. Mastering each technique will allow you to add a huge amount of flavor and nutrition to vegetables while extending their shelf life dramatically and inspiring new levels of creativity in your kitchen. Join Peter in our Hudson Valley – Berkshire kitchen for this special class during October harvest season.

Each participant will take away a jar of kimchi, complete with a special lid to facilitate fermentation.

Class to include:

• Quick pickles: Japanese-style cucumber salad, fennel slaw
• Vinegar pickles: Carrots, giardinera
• Fermented: kimchi, sauerkraut

This class is limited to 10 people.

About Peter:

Peter Barrett is a food writer/photographer based in the Hudson Valley. For the last dozen years, he has focused on growing and preserving as much of his own food as possible, and teaching others to do so through his writing and classes. You may read about Peter’s adventures in food here – https://www.acookblog.com/about

Cancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months.

Notes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. Classes are geared to adults unless otherwise noted. However, children over 7 are welcome to attend with an accompanying adult.