Saturday, December 15; 10:00AM - 12:00PM

Preserve and Ferment! Series

About This Event

Instructor: Brie Wakeland
10:00am – 12:00pm

Master microbial alchemy with the primordial preservation sorceress herself. Uncommon culinary techniques enable you to add a flourish to your food’s flavors, improve nutrient content, and reduce your household food waste. From salsa to ricotta cheese, kimchi to sourdough bread, we’re pickling and preserving for every possible palate!

Brie Wakeland recently returned from the Sandor Katz Fermentation Residency Program in Liberty, TN. She is a Certified Instructor for Slow Food Preservers LA, UCCE Master Gardeners, and is also a certified yoga instructor, and traditional sign painter.  She works during the school year teaching yoga, food preservation, gardening and culinary arts lessons to children and adults throughout the LA area.

July 14 – Pickles
Join Brie Wakeland, food preservationist, for a workshop on safe and delicious techniques for making shelf stable and lacto-fermented pickles at home. Each participant will have the opportunity to taste a variety of homemade pickles, as well as, take home a small jar of their own.

CANCELLED: August 11 – Preserved Salsa
Reap the rewards of tomato season longer. Join Brie Wakeland, food preservationist, for a workshop on how to safely preserve salsa at home. Class includes a sampling of various salsas and a small jar to take home.

September 15 – Ricotta, goat cheese, yogurt
Join Brie Wakeland, food preservationist, for a workshop on easy techniques for making delicious soft cheeses and yogurt at home. Class includes a sampling of cheeses and yogurt, as well as, the option to take home a yogurt starter culture.

October 13 – Sauerkraut and Curtido
Join Brie Wakeland, food preservationist, in a workshop exploring safe lacto-fermentation methods, recipes, and tools. Class includes a sampling of various lacto-fermented vegetables and a jar of either sauerkraut or curtido to take home; or bring your own small mason jar and take home both!

November 10 – Sourdough bread
Join Brie Wakeland, food preservationist, for a workshop on how to safely make and bake your own sourdough bread starter. Workshop explores various known methods and techniques, includes a sampling of various sourdough breads, and the option to take home an active sourdough starter.

December 15 – Kimchi
Join Brie Wakeland, food preservationist, for a workshop exploring the culturally rich culinary world of Kimchi. Learn how to safely make your own kimchi, using lacto-fermentation. Various recipes, including a vegetarian option and water kimchi, will be discussed and each participant will make a small batch of kimchi to take home.

$35 Arboretum members / $45 non-members (Includes Arboretum Admission)
Questions? Please call the Education Department at 626.821.4623 or pay at the class


Register Now for September 15 Ricotta, Goat Cheese, & Yogurt

Register Now for October 13 Sauerkraut & Curtido

Register Now for November 10 Sourdough Bread

Register Now for December 15 Kimchi

Share This Event

Cost

$35 Arboretum members / $45 non-members (Includes Arboretum Admission)
Questions? Please call the Education Department at 626.821.4623

© 2015 Los Angeles County Arboretum and Botanic Garden • 626.821.3222 • 301 North Baldwin Ave, Arcadia, CA 91007 • Website Design by Kirk Projects.

© 2015 Los Angeles County Arboretum and Botanic Gardens

Phone: 626.821.3222

301 N. Baldwin Ave, Arcadia, CA, 91007

Site Design by Kirk Projects