Living Kitchen: Cooking with Nance Klehm

3-Way Pickling, 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!

Raw Cheese, 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!

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.

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