Winter Fermenting and Pickling with Carnivore!

Join the experts from Carnivore Oak Park in the kitchen at Cheney to learn the science of fermenting and pickling and safely preserve produce along with tips for creating perfectly balanced brines. Whether you are crafting sauerkraut, spiced pickled carrots or zesty kimchi, you will leave with the confidence to continue fermenting at home and get to taste test a variety of fermented creations.

Perfect for beginners and seasoned picklers alike, this class will celebrate the joys of slow food during the coziest season of the year.   Bring along a beverage of your choice.   Ages 21+