These classes are offered as part of Nance Klehm’s Living Kitchen series at Machine. Limited enrollment! There will be a shared light meal with each class session.
Monday February 18th, 6-9pm
Kimchi and pickles with salt brine, whey and homemade vinegar. We will pickle using vinegar and lacto-fermentation. Bring 3 empty jars and go home with three jars full of foraged and cultured deliciousness!
Monday March 3rd, 6-9pm
Cultured butter, buttermilk, no-energy cheese, yogurt, yogurt cheese, paneer.. We’ll be using local raw milk, and you’ll be taking home some of everything we make!
Wait, one more spot open! Register now!!
Fruit Wine and Vinegar
Monday March 10th, 6-9pm
Slow + fast fermenting of local fruit and honey. Learn and go home with enough juice for two bottles for home consumption on a long winter’s night.