Fermentation and Pickling Cooking Class

About this course

The class explores lactic fermentation alongside several approaches to pickling. Participants prepare pickled cucumbers, Korean kimchi, German sauerkraut and Moroccan preserved lemons, using these recipes to compare techniques across culinary traditions. Teaching combines preparation with guidance on carrying out pickling safely at home. The session also considers ways to use fermented and pickled foods in everyday meals.

What you'll learn

• Apply techniques for lactic fermentation and pickling
• Prepare pickled cucumbers, kimchi, sauerkraut and preserved lemons
• Explain how to pickle ingredients safely at home
• Identify ways to incorporate fermented and pickled foods into meals

Is this course right for you?

The course is listed as suitable for all levels, so it is intended to accommodate learners with varying degrees of cooking experience. Participants work through several preparations during a shared class.

Before you go

• Participants leave with jars of the foods prepared during the class.