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After taking Nance Klehm‘s “wild pickling” workshop last fall, I spent the winter trial-and-errorring my way through jar after jar of homemade kimchi. Some of it was spicy enough to put hair on your esophagus, and one batch was so salty it could strip paint, but it was an easy and (mostly) delicious way to keep veg in my diet through the darkest months of the year, and I’m fairly confident my boosted sour-cabbage consumption kept the flu and other bugs (mostly) at bay. So I was excited to get an e-mail this morning announcing a new slate of “Living Kitchen” classes for spring and summer. In addition to pickling (three ways, with brine, whey, and vinegar), Klehm’s offering classes on cheese, sourdough bread, herbal tinctures and salves, and “urban foraging.” Workshops on mead and floral wine, wild cidering, canning and dehydrating food, and more are planned for the late summer and fall.
Wild sourdough starter and bread making, Sun 4/15, 1-4 PM, $50
