Discover the art of fermenting fresh, seasonal produce in this hands-on workshop! Join award-winning cookbook author and celebrated fermenter Sarah Owens as she shares her expertise in transforming California’s bounty into flavorful fermented products that are rich in probiotics. Known for her approachable, craft-driven cookbooks, Sarah will guide you step by step in safely making living, fermented foods at home – a rewarding project for beginners and experienced cooks.
What You’ll Make & Take Home:
- A jar of sauerkraut
- A jar of water kimchi
- A jar of brine-fermented vegetable pickles
About the instructor: Sarah Owens is the author of “Sourdough,” winner of a James Beard Foundation award, and other craft-driven cookbooks. She heads Ritual Fine Foods, a small company that crafts artisan baked goods and preserves.
Reservations close March 24, 2026 – Get tickets now!