Pickling Without Pasteur, June 2015 Edition

Want to get your fermentation on, but don’t want to do it alone?  No problem!  If you’re here in Philadelphia, come on down to the Unitarian Society of Germantown‘s kitchen for the June 2015 Edition of my workshop: Pickling Without Pasteur.

Pickling Without Pasteur, June 2015 Edition
The Spring MALT catalog just arrived, and I’m pretty excited!

That’s right.  The always fabulous Mount Airy Learning Tree decided that they want me back.  The workshop is Saturday, June 13 from 10:00 AM to 12:00 noon.  The cost is $29.00, plus a $10 materials fee.  And I want to see you all there, elbow-deep in cabbage and brine!

You can click here to sign up right now.  Don’t wait!

Spring Workshop: Pickling Without Pasteur, Part II

Spring Workshop: Pickling Without Pasteur, Part II

People! Philadelphia People, especially! Pay attention!

I am pleased to announce that, because it was such a hoot in the fall, I will be rerunning my pickling workshop — Pickling Without Pasteur — this spring. Thanks to the Mount Airy Learning Tree, on Saturday May 3rd from 10am to noon, we will be gathering in the Unitarian Society of Germantown’s kitchen to talk about the biology and methodology of lacto-pickling, and then to make copious quantities of delicious pickles which participants will get to take home in jars.

Fall Workshop: Pickling Without Pasteur

Fall Workshop: Pickling Without Pasteur

People in Philadelphia! People who might have occasion to visit Philadelphia! You should all come out to this:

Saturday, September 28th, from 10 am to noon, I’ll be teaching a workshop on lacto-pickling and lacto-fermented vegetables, through the Mount Airy Learning Tree, at the Unitarian Society of Germantown on Lincoln Drive in Philadelphia. Participants will get a short presentation on the microbiology of fermentation. And then we’ll get our hands into the brine, and the shredded vegetables, and all the tasty spices, such that you’ll come away (dear readers!) not just with new knowledge and rich experience, but with one to two quarts of tasty living souvenir.