Pickling and Fermented Foods
Tuesday, January 28 2014, 6:30pm - 8:30pm



Pickles contain a plethora of enzymes essential for a healthy digestive system. Cultures from around the world celebrate their own unique variety of pickled foods, all of which can complement your daily meals with minimal work. Learn how to preserve an assortment of plant based ingredients using techniques for quick pickles and fermented ones. On the menu: onion and shoyu pickles; carrot, cabbage and garlic salt water pickles; daikon-ume su pickles, and kimchi.

Instructor: Marga den Hoed


$45, $35 Co-op owners


Note: This is a demonstration style cooking class with a vegan menu


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Location : Community Learning Center, 1914 Alhambra Blvd. Sacramento CA, 95816