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The winter growing season produces a great range of vegetables that can be preserved in various ways. This class teaches you the basics of home fermentation where you make your owe Kimchi, Sauerkraut and fermented beets.This will be followed by winter jam, marmalade and pickles. You will make Giardiniera pickles, Rhubarb jam and Lemon marmalade. Before you can make your preserves, together you will pick the fruit need from the Jacican vegetable garden, as well as fresh vegetables that will be used to make your lunch. Guests divide the day haul between them and take home their bounty.This class is suitable for beginners as well as advanced cooks who wish to learn new skills and techniques. You will learn techniques that you can use to impress everyone with your creative cooking abilities.While you cook, a light lunch, using produce from the garden and local supplies will be served. The class can be offered as a private class for groups of six guests, dependent on availability of seasonal produce.