There Will Be Kraut Part II–Full Day Hands-On Fermentation Workshop at the Greystone Mansion

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Part II of the Institute of Domestic Technology’s Fermentation Fest begins with a lecture on Friday, April 26. The next day will feature a hands-on workshop. Here’s the description from the IDT’s website:

Full-Day Hands-On Fermentation Workshop: $195 (Includes lunch, snacks and a take-home fermentation jar)

Saturday, April 27th, 10 ~ 4pm  |   Greystone Mansion Vintage Kitchen  (Beverly Hills)

Sign up here.

Our full-day fest of all things fermented continues in spades by diving into a hands-on sauerkraut making session. You’ll make your own batch of sauerkraut and go home with a custom glass fermenting jar (included for each participant).

We’ll move on to a traditional Korean kimchi recipe using easy to find ingredients as well as a walkthrough of selected authentic Korean ingredients for those of you ambitious fermentors.

Lunch is included and will include delicious fermented ingredients and beverages.

The Fest continues with a fermented dark whole-grain rye bread recipe made with wild yeast starter. We’ll finish the day with a quick brine-based daikon radish fermented pickle and the signature Institute Flavor Bar™ packed full of spices and flavorings to make your pickle unique.

SPECIAL OFFER!  Purchase Together: Friday Evening Lecture + Full-Day Workshop for only $200 !

Erik Knutzen:  Co-author of The Urban Homestead and Making It: Radical Home Ec for a Post-Consumer World, co-founder of the Los Angeles Bead Bakers collective.

Hae Jung Cho: After recovering from a career in nonprofit management, Hae Jung has been working in the food industry since 2003 in high-end restaurants, catering and retail environments.  Driven by a passion for foods that require time and patience, she became a Master Food Preserver in 2011.

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2 Comments

    • Erik just grabbed that pic somewhere, and doesn’t know its source. That type of jar is called a wire bale jar, or sometimes a lightning jar (I’m not sure if those terms are synonymous–they could identify different wire closures). They used to be used for canning. I don’t know if they’re sold new anymore–you can find antique ones, though. I believe the Weck jars have sort of taken over in their place.

      But if anyone knows different, I’d love to know!

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