Pickles and kimchi, sourdough and kombucha

Hello, friends!  As I mentioned a week ago, I’ll be teaching two classes in early March.  These will likely be the last nearly-free classes for a while, because I have a several very exciting classes and demos coming up in conjunction with some amazing organizations.  Details on those will be coming soon, but we can safely say you may be sick of seeing me by the end of April.

Just as an FYI, the last several classes have sold out well before the actual class so if you’re interested, don’t delay in signing up.  Both of these classes are intended for beginners. 

The deets on the two classes:

Payment: It is possible that I lose money on these classes, but it is a sure thing that I lose money if you don’t show up or if you cancel at the last minute.   Please don’t do that.

Fun: Come prepared to get your hands dirty (especially in the kimchi class).  I want you to leave ready to make this stuff on your own at home.

1.  Kimchi For The Urban Kitchen

We will taste a few varieties of kimchi and make a spicy and mild version for you to take home.  Both will be vegan and gluten-free.  We’ll talk about how to make other kinds of kimchi and even make an alternative variety if time permits.  You get to take a jar of the good stuff home with you to ferment.

• March 2, 12-2pm
• Indy Hall, 20 N. 3rd St
• $10
• email me to sign-up.  Space is limited. Amanda@phickle.com

2.  Some Fermentation Basic

We will cover some of the basic principles of fermentation, and you will learn how to make at least 3 of the following: lactopickles, sourdough, kombucha, kefir, a dairy ferment similar to yogurt, vinegar or ginger beer.  You will leave with at least one jar ready for home fermentation or one culture.

• March 3rd, 12-2pm
• Indy Hall, 20 N. 3rd St.
• $10
• Email me to sign-up.  Space is limited.  Amanda@phickle.com