Lacto-Fermentation: Homemade Sauerkraut & Kimchi

image courtesy marcus.buchwald
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Taught by Laena McCarthy

Laena is Founder and CEO of Anarchy in a Jar, a jam and mustard company based in Brooklyn. She grew up making traditional jam with her family in New York’s Hudson Valley, and after a career in science and academia decided to make her passion for jamming into a business. Founded in 2009, Anarchy in a Jar makes all natural condiments, cooked by hand, all natural, and made primarily with produce from local and small farms. You can find the jams at many grocery stores and cheese shops throughout the US. 

Laena is also an herbalist, wellness maven, and birth coach, supporting women and helping empower their bodies through childbirth and life's vagaries. She launched her beauty line, Edible Beauté, in 2016, using edible organic herbs and oils to feel good and nourish the skin. 

Anarchy in a Jar has been featured in The New York Times, The New York Times T Style Magazine, The Martha Stewart Show, New York Magazine, Bust, Elle Japan, Tasting Table, Food & Wine, and Saveur. Laena's cookbook, Jam On: The Craft of Canning Fruit, was published with Penguin in 2012.

Tuesday, March 27, 8:00-10:00pm

Location: Prospect Heights Brainery (190 Underhill Ave in Prospect Heights, BK)

Learning to preserve fresh veggies through natural lacto-fermentation is one of the coolest skills I've mastered. Lactic acid is a natural preservative that inhibits the growth of harmful bacteria, and lacto-fermentation increases the vitamin and enzyme levels, as well as digestibility, of food. I'm still amazed at how fun, easy, healthy and delicious it can be; and I look forward to sharing my passion for fermentation with you. 

The diets of every traditional society have included some kind of lacto-fermented food. In this class you'll learn the simple steps of homemade, lacto-fermented cabbage two ways: Eastern European sauerkraut and Korean kimchi. We'll cover all the basics, from sourcing veggies to the right balance of salt & time for delicious fermentation. We'll also cover the tools and tricks of preservation, such as safety and shelf-life, as well as various pickling methods and canning history. You'll also get a recipe, tips, and a jar to take home.

Bonus: I'll share my eclectic and wild spice collection so you can create your own signature sauerkraut or kimchi flavors. 

Skill level: beginner; but those with preservation skills are welcome to join and learn some new tricks.

You will walk away with the ability to:
* source and select ingredients
* ferment and preserve vegetables, while maximizing flavor
* share your homemade jar of sauerkraut or kimchi with friends!

(class size: 12-14, demo + hands-on, lecture, q&a, everyone will make a jar of either sauerkraut or kimchi to take home)

Cancellation policy