Demonstration Cooking Class: Kirsten Shockey, Fermented Vegetables
Location:
Event Date:
Apr 17, 2024
Event Time:
06:30 pm - 08:30 pm
Join us to celebrate the 10th Anniversary edition of Fermented Vegetables with Kirsten Shockey in this demo style cooking class and author talk! Kirsten will be demoing recipes from the book, talking all about all things fermented vegetables, and answering all your questions. Plus you'll take home a signed copy of the new edition of Fermented Vegetables!
In this demo-style class, Kirsten will teach the following recipes and techniques from the book:
- Preserved Citrus
- Honey-Fermented Garlic
- Using zero waste techniques at home
Kirsten will demo her recipes to the class; there will be no hands-on cooking. Class includes samples of all recipes demoed and is limited to 24 people.
Please note that event registration is non-refundable and non-transferable between classes. Pricing includes 0.75c transaction fee. Tickets include the $27.99 book. Can't attend but still want a signed book? Order here for shipping or in-store pickup.
About the book: This updated and revised bestselling guide to fermenting vegetables shares 65 new recipes, 8 new vegetable and fruit entries, 12 new producer profiles, 4 new fermentation techniques, and a greater emphasis on zero-waste processes.
Since the first edition of Fermented Vegetables was published in 2014, enthusiasm for fermentation has bubbled over--in part, because of the ongoing research into the importance of gut health. Unlike other forms of food preservation, fermenting offers the benefit of boosting gut health while introducing unique flavors into ordinary dishes. Kirsten and Christopher Shockey have been at the forefront of the fermentation movement and are two of its most widely respected teachers. Fermented Vegetables has become the go-to reference for people who want to start fermenting; its broad scope, accessible recipes, and attractive package, combined with the Shockeys' authority, are a winning combination.Tags: canning and fermentation, Class, Cooking Class, In Store Author Talk, vegetables
