Kitchen workshops

Traditional skills for modern lives. 

Come to a hands-on workshop, and be prepared to roll up your sleeves and dig in. Learn new skills by doing, and we’ll teach you the methods that are used here – to save yourself the trial and error and waste of learning new skills on your own.

Leave with a printed handout of notes on the topics we covered in the workshop, starters for your own ferments, and the product that you made in the workshop.

 

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Sourdough Bread

A hands-on workshop, starting with caring for a sourdough starter, to making a basic sourdough loaf, to making other types of sourdough baked goods.

Take home some sourdough starter for your own baking adventures, as well as a loaf of bread that you make in the workshop (to bake at home).

We’ll give tips for long fermentation, how to fit bread-making into a busy schedule, and interesting ways to use sourdough bread.

Saturday April 21, 1 – 3pm; $65


Fermented Beverages

A hands-on class on making several fermented beverages, including kombucha, kvass, and water kefir. Just in time for cold, refreshing, healthy drinks for hot summer days!

Take home your choice(s) of scoby or starter, plus a bottle of finished beverage

Time & date to be announced


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Brine-Fermented Vegetables

Produce is starting to roll in from gardens and fields, which means there’s enough to start fermenting. Learn the methods for fermenting vegetables in a salt brine – which can be used with several types of vegetables. 

We’ll teach you how to keep them crisp, give ideas for additional ingredients for flavor, and give our best tips for ensuring success with your fermentation. 

Take home a jar of brined vegetables to finish fermenting at home.

Time & date to be announced


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Sauerkraut

A hands-on workshop, teaching you how to transform cabbage into delicious, probiotic-rich kraut.

We’ll give you tips for ensuring the success of your kraut, and give ideas for variations for interesting flavor combos.

Leave with a jar of shredded cabbage to ferment into kraut at home.

Saturday July 24, 1 – 3pm; $65


September – Fermenting for Winter Storage

Explore a few methods for preserving fall produce for your winter stores. 

Full details will be posted soon.


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September – Pickled peppers

The wide variety of peppers that we grow means a wide variety of flavours and uses for these multi-use vegetables!

We’ll demo some techniques for making sauces, pastes and pickled peppers – all naturally fermented, which gives greater depths of flavor & all the probiotic goodness.

Roll up your sleeves and make your own creation, choosing from peppers with your preferred heat level and type of flavor.

Date and time will be posted in the summer.


November – Sourdough Bread

A hands-on workshop, starting with caring for a sourdough starter, to making a basic sourdough loaf, to making other types of sourdough baked goods.

Take home some sourdough starter for your own baking adventures, as well as a loaf of bread that you make in the workshop (to bake at home).

We’ll give tips for long fermentation, how to fit bread-making into a busy schedule, and interesting ways to use sourdough bread.

Date and time will be posted in the summer


Testimonials

I tried to make sauerkraut a few times, but it never worked. Then, one time it seemed to work, but I was scared to eat it, not knowing what to look for. I didn’t know it was safe or not. I really appreciate what we learned in the class, and getting to see what everything should look and smell like to be safe. I just finished making my first batch on my own, and it feels so good to have mastered it!