Get to know Amanda:
Amanda Feifer has a long-standing crush on food and beverage fermentation. Since she left the world of Big Food in early 2011, she's been teaching classes that range from kefir and kombucha to koji and kvass. She writes the fermentation blog Phickle, and wrote the book on vegetable fermentation (Ferment Your Vegetables, 2015). You can find her pics of stinky, bubbly things on Twitter and Instagram at @phicklefoods.
Salted and Brined
Fermenting vegetables is so much more than just a fun way to preserve them. In this hands-on workshop, we’ll cover the basics of direct salted (e.g. kraut) and brined (e.g. pickles) vegetable ferments. We’ll discuss equipment, salt, water, the vegetables themselves, food waste, health benefits, and best practices, and we’ll dive deep into the ways that understanding the basic science of this process gives you the freedom and confidence to dump bad (and boring) internet recipes and push the boundaries of flavor that fermented vegetables can provide.
In this hands-on class you'll learn how to harness the power of microbes for a truly healthful, probiotic living pickle with no hot stove required. Each participant will go home with one jar of salted and one jar of brined veggies to ferment at home.
You’ll leave BAKE! with Amanda's recipes, the knowledge to recreate them at home, two jars of veggies, and great coupons.
You will have the opportunity to purchase Amanda's books after class for an additional cost (not included in your class price).
|Dates for the Class||Price||Class Status||Register|