In addition to salt-based lacto-fermentation, the Japanese have a wide variety of vegetable preservation traditions. In this class, Chef Josh from Fermenti Artisan teach the process of naturally preserving vegetables through fermenting them in miso, soy sauce, rice vinegar, and more, along with the science and health benefits. Class will conclude with a tasting of the tsukemono presented, paired with various foods to help students better understand how to incorporate them into their diets. Studets will also receive an information booklet with recipes.

Price: $32