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Class - FERMENTING SAUERKRAUT

Learn to make your own live-cultured sauerkraut, kimchi or other pickled vegetable variation in this hands-on workshop with PRESERVED owner Elizabeth Vecchiare...

46
Class - FERMENTING SAUERKRAUT
Oakland, CA, United States
(19)
2 h
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This event is available only at the host's venue. Please book from the available dates listed.
1 - 100 Guest(s)

Learn to make your own live-cultured sauerkraut, kimchi or other pickled vegetable variation in this hands-on workshop with PRESERVED owner Elizabeth Vecchiarelli. We will learn about the history, nutritive value, and simple technique of lacto-fermented pickling. Each student will get recipe guides and a personal jar of sauerkraut to ferment at home!

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Elizabeth
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I began my journey over 10 years ago working in high-end food service with a special focus on local, sustainable and handmade food. I have classical training in serving wine, cheese and beer. Partway through my career, I began to desire a more intimate connection with the food and beverages I loved. I learned about sustainable farming through the work-travel organization World Wide Opportunities on Organic Farms (WWOOF). I began to grow my own food making the most out of my urban garden space. Preserving the harvest was inherently the next step as I endeavoured further into urban homesteading. Soon, I was creating my own alchemy of ferments and preserves, taking quickly to Sandor Katz's book, Wild Fermentation. I interned with Teutonic Wine Company in Oregon, learning how to make wine naturally with only ambient yeasts. I learned to make yogurt and fresh cheese at home; and aged, unpasteurized cheese with Garden Variety Cheese Company in Watsonville, CA. I preferred the flavors and health benefits of these wild ferments and continued to explore these lesser-known, ancient methods of preserving. Through my studies, I was introduced to herbal medicine as yet another form of preserving. I apprenticed with the SF Herbalist assisting with their product line of Herban Elixirs. I continue to be driven by the desire to learn, create, and share.
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Class - FERMENTING SAUERKRAUT
Hosted by Elizabeth Vecchiarelli
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