Source: http://www.glowkitchen.com
Long before refrigeration or modern canning methods were commonplace, people all over the world were preserving their vegetables by fermentation… and they were doing it in their own kitchens! Saurkraut and Kimchi are two of the most well-known fermented foods. We’ll show you how to make them in the traditional ways with a step-by-step demonstration on how to make a crock of each kind of kraut. Sharing will be encouraged, and there will also be samples! Class participants with prior kraut-making experience will be given the chance to talk about tips and techniques they’ve learned along the way.)
Linda Wan
“I am very happy to have made Ann Arbor home these past 20 years. I make my living as a photographer and for pleasure, I garden and cook. I’m also very passionate about sustainable living. Being able to finally give something back to the ReSkilling Festival this year is a real pleasure for me. I’ve attended the past two times, and have enjoyed myself very much. I also enjoy pickles! Some time ago last year, I received a copy of Sandor Katz’s masterpiece “Wild Fermentation.” Sandor makes the pickling process so easy and fun. In this class, I’d love to share what I’ve learned from the master. I also look forward to learning from my fellow class participants.)”
