Thursday, February 15, 2018 February 15, 2018 Santa Barbara Hotel Group
Master the art and learn the science behind Quick Pickling and Fermenting with farmer + chef Michelle Aronson, of the Farmbelly Cooking School. This is a hands-on class with an emphasis on knife skills, as you’ll learn about knife selection, honing/sharpening, and proper technique (all while creating your own jars of quick pickles and sauerkraut)! Students will walk away with awesome new skills, a detailed recipe packet, and bellies full of wine and freshly pickled + fermented goodness. Hosted by Municipal Winemakers.
During this hands-on class, we cover the following:
Knife skills 101 – knife selection, honing/sharpening, and proper technique
Understand the science behind Quick Pickling vs Fermentation
Make your own Quick Pickled Farmers Market Vegetables
Make your own Homemade Sauerkraut
Tickets include a pint-sized jar of pickled vegetables, a pint-sized jar of sauerkraut, farm fresh snacks and a glass of wine from Muni.