When:
October 27, 2020 @ 4:00 pm – 5:30 pm
2020-10-27T16:00:00-07:00
2020-10-27T17:30:00-07:00
Virtual: Fermentation for Beginners - Seasonal Sauerkraut

TUESDAY 4:00-5:30PM PST/ 7:00- 8:30 PM EST
October 27, 2020

Instructor:  Samantha Paone

Join Samantha Paone, owner and chef of Golden State Pickleworks to learn the basics of simple fermentation.  This class will allow you to get hands on, massaging your batch of sauerkraut.  You will end up with a little salt under your fingernails, your own seasonal sauerkraut to continue to ferment at home and a new world of ideas for your zero-waste kitchen!  You’re guaranteed to be cultured by the end of this class!

Sam will demonstrate for approximately 1  hour, after which there will be time reserved for additional Q&A.  All workshops will be hosted by the Sonoma Ceramics staff; participants are encouraged to ask questions using the chat forum in Zoom, and the host will communicate these questions to Sam during her demo.  The recording of this workshop will be viewable through October 10th.

All students will receive the Zoom recording of the workshop to watch at their convenience for two weeks after the workshop. Many participants choose to observe the virtual workshop and work later, but you may also work alongside Samantha during the demo.

Recipes and a tool list will be sent to participants who register through this site.

$25 per person

All Levels

Click Here for our Class Registration & Cancellation Policies

Samantha Paone

Samantha Paone

http://goldenstatepickleworks.com/

Sam moved to the Bay Area to cook, starting as a prep cook, moving her way up to sous chef and chef de cuisine at Berkeley and San Francisco restaurants. She and her husband moved to Sonoma eight years ago, and after experiencing the beautiful bounty that Sonoma and the North Bay has to offer, she started her company, Golden State Pickle Works, to preserve the special ingredients we have here. Golden State Pickle Works stocks the modern food lovers’ larder. Using the bounty of Northern California to make artisanal fermented vegetables, fruit and thoughtfully crafted condiments, she carries on the traditions of the American food pantry while also contributing to the dialogue. By supporting local farmers and their beautiful produce, she practices one of the oldest and purest forms of preservation to be enjoyed throughout the year.