Milk Street School

What’s on the menu:

• Turmeric, Garlic & Turnip-Paste Pickles
• Chinese Pao-Cai

Are you a fermentation fanatic—or maybe interested in getting started with home fermentation, but not sure how or where to start? Join guest chef Sandor Katz, a fermentation revivalist, teacher and the author of the wildly popular books “Wild Fermentation,” “The Art of Fermentation,” and the new “Sandor Katz’s Fermentation Journeys,” for a class all about the transformative power of home fermentation. We’ll start with a review of two key concepts in vegetable fermentation: dry-salting and brining. You’ll understand why sauerkraut gets treated to dry-salting while your carrots want to be brined (hint: it comes down to surface area). Then, we’ll jump into two more advanced methods. You’ll learn how to make pickling pastes—which are not only packed with flavor but also help to jump-start fermentation—and put that knowledge into practice as you prepare a batch of Turmeric, Garlic & Turnip-Paste Pickles. Then, you’ll learn how to safely and strategically use a perpetual spiced brine, which Sandor will use to prepare Chinese pao-cai pickles. Sandor will answer all your fermentation questions as we go, from essential safety tips to serving suggestions. Join us to get started with your fermentation journey or to take your skills up to the next level.

Order yourself a copy of Sandor Katz new book, “Sandor Katz’s Fermentation Journeys“! Use promo code MILK2022 for 10% off your order.

About Sandor: Sandor Ellix Katz is a fermentation revivalist. His books “Wild Fermentation” and “The Art of Fermentation,” along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” Sandor is the recipient of a James Beard award and other honors. His most recent book is “Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from Around the World.” For more information, check out his website www.wildfermentation.com.

Want to give this class as a gift? You can purchase gift cards here.

Bonus: All attendees of this class will receive a one-time 15% off coupon to the Milk Street Store after class.

This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.

Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to class (or within 48 hours of registering, if you sign up less than a week in advance), you will receive an email with the ingredients, equipment and prep you’ll need to cook along with us, if you choose.

After class, you will receive a recording of the event, as well as a folder of recipes and resources that we discuss during the event. Class recordings are available to all registered attendees for two weeks following each event.

Payments for Milk Street live stream classes are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final. Classes are subject to cancellation at any time. In the case of cancellation by the event organizer, all paid tickets will be fully refunded.

Proceeds from live stream cooking classes support Milk Street’s non-profit work with The Big Sisters Association of Great Boston, The Boys & Girls Club of Dorchester, and other partners.

If you have any questions about this class, please don’t hesitate to get in touch via cookingschool@177milkstreet.com.