Pickling and Fermenting Foods at Home | Natural Gourmet Institute
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Demonstration, Hands-On

Pickling and Fermenting Foods at Home

Monday, October 15

6:30 pm - 9:30 pm

Tickets

11 out of 15 available
Pickling and Fermenting Foods at Home (10/15/18) 6:30-9:30pm$135.00

Many people are curious but often hesitant to try the art of fermentation at home. Fermenting food is a fantastic way to increase a healthy gut, preserve food, and excite your palate with new flavors. In this class you will learn how to make vibrantly preserved lemons, effervescent kombucha, and savory miso from beginning to end among other techniques. This class is suitable for beginners who are just starting to dive into at-home pickling and fermenting. Students will make a variety of delicious items while sampling some specially prepared snacks.

*Each class is built upon techniques, with multiple recipes covering the various techniques. Although students will not have hands on experience with each recipe, they will learn techniques for each and be able to taste all completed dishes at the end of the class. All students will leave with a complete recipe packet at the end of the class.

FAQ

Dishes We'll Cover

Traditional Preserved Lemons

Fire Cider Tonic

DIY Kombucha

Creamy Coconut Yogurt

Homemade Chickpea Miso

Market Nappa Kimchi

SNACKS

Kimchi Fried Rice

Preserved Lemon Massaged Kale

Fire Cider Roasted Turmeric Potatoes

*This is a sample menu. Recipes are subject to change.

About the Instructor

Richard LaMarita is a graduate of the Institute of Culinary Education and has been a Chef Instructor since 1986. He has worked in many popular restaurants in NYC, including Tabla. He has been practicing and studying Ayurveda for 30 years. He holds a Master's Degree from Maharishi Vedic University and has worked with accomplished Ayurvedic masters such as Maharishi Mahesh Yogi and Dr. B.D. TriGuna. He has led seminars on Ayurveda, Diet and Nutrition, Cooking, Yoga, and Meditation throughout the US, in Europe, and in Asia. Presently, he works as a private chef, and is a Chef Instructor at NGI.

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