If you've always wanted to try your hand at fermenting and pickling, this is the way to get started. It's really not as intimidating as it seems, especially when you have someone who knows what they're doing to give you the basic knowledge you need to get started with confidence. Besides know-how, you'll also go home with 5 jars of summery goodness!
Chef is going to lead you through the similarities and differences of the fermenting and pickling processes. You're going to be learning about lacto-fermentation, about salt and sugar brine percentages, how to calculate them, why they matter, and how to ensure that the foods you've fermented are safe to eat. You'll also get the rundown of how to make vinegar pickles, the vinegar/water/salt/sugar ratios you can use for that, and how they may vary depending on the fruit or vegetable you're pickling.
This class will equip you with everything you need to know to go home and start experimenting on your own. That's the best thing about pickling and fermenting, you can try it with any and everything, and you can add infinite combinations of fruits, vegetables, herbs, and spices!
And don't worry, you won't go home hungry, we are making batches of ferments and pickles ahead of time so we can show you a few ways to use them. Take your jars home and wait patiently while the magic happens, then use what you learned in class to make something delicious.
Guests receive a 20% discount on future classes and 10% discount on any in-store purchase on the day of class!
- 1 Jar of Kimchi (Lacto-fermented Napa Cabbage)
- 1 Jar of Fermented Chilis (to make hot sauce!)
- 1 Jar of Simple Ginger Beer (make delicious cocktails)
- 2 Jars of Vinegar Pickles (we'll have fruits/veggies choose from)
- Tapas (we'll whip up some dishes that use our pickles/ferments)
- Rhinegeist Beer, House and Premium Wines available for purchase
- Vinegar Pickling
- Brine Ratios
- Pickling/Fermenting Safely
- Uses for Pickles/Ferments
- Knife Skills
Chef Instructor: Timmy Kirk
Chef Timmy is a Cincinnati native, and a born roamer. He has lived in a few places around the US and lived and worked in Asia for 5 years. While there he traveled as much as possible, and every time he traveled, his goal was to study the cuisines and cultures of the regions he visited. He has taken more than 40 cooking classes throughout China, Japan, Korea, Thailand, India, and more. He learned the authentic flavors and techniques, and now he is bringing them back home to share the secrets with you. In Denver, Timmy was part of the team that won Q House Modern Chinese the title of "Best Restaurant Denver 2018" by Eater Magazine and helped earn a nomination for “Best New Restaurant in America” by the James Beard Foundation. Although Asian cuisines are his specialty, his knowledge and skills of world cuisines is extensive. Recently, he earned his Level 1 Sommelier Certification.Our recipes use common ingredients that may or may not be specified in the menu, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy or dietary restriction we should be aware of, please call or email before attending the class. We may or may not be able to accommodate.
A minimum 48-hour notice via phone or in-person (not email) is required for class cancellations or rescheduling for reservations of one to three guests. A minimum 7-day notice via phone or in-person is required for class cancellations or rescheduling for reservation of four or more guests. If you are unable to attend a class, you are encouraged to send someone in your place. We cannot make exceptions.
If you have a large group, consider a private party!
Got questions? Call, email, or check our FAQ page.
Classes are two hours, but duration is approximate and may vary by 10-15 minutes, it is best to plan accordingly.
For same-day booking, call us at 513.847.4474