The Fundamentals of Fermentation and Pickling

During our 2008 class session, Preserve will teach classes in the urban backyard food gardens of your instructors.  Not only will you learn the fundamentals of food preservation, but you will also gain access and information into the workings of an urban “farm” given over to the principles of increased organic food production and security. All classes are limited to eight students.

The world is alive....try your hand at putting some of its energy in a bottle. This class is designed to give you a basic understanding of both live fermentation and traditional pickling.  We will go over the principles of preservation by natural lactic acid production as well as quick pickle processing. 

We will also cover the pickling basics of chutneys and chow chows.

Students will try their hand at making sauerkraut and dilly beans. Each student will go home with printed materials and a jar of kraut and beans. 

This three-hour class will give you a window into the wild world of wild things in addition to phone consultations with your instructor should you need it. 

Class fee:
$50 per person

Class Held At:
4039 NE 14th Ave.
Portland, Oregon 97212

Dates Available:
July 10th (Thurs. 6-9 p.m.)
July 17th (Thurs. 6-9 p.m.)
July 12th (Sat. 10 a.m. 1:00 p.m.)
July 19th (Sat. 10 a.m. 1:00 p.m.)