Join Sarah Owens as she teaches you how to unlock the hows and whys and magic of lacto-fermentation. For those new to the process, lacto-fermentation is the process of fermenting vegetables in a salt-water brine to transform the taste and preserve the seasons. Sauerkraut, pickles, kimchi and miso paste are all common examples. For this workshop we’ll source all the local ingredients from our favorite farms and Sarah will show you the way!
All materials provided.
Sarah Owens is a cookbook author, baker, professional horticulturist, and culinary instructor. She was awarded a James Beard for her first book Sourdough and released her second in 2017 titled Toast and Jam. Her much anticipated forthcoming title Heirloom: Time Honored Techniques, Nourishing Traditions, and Modern Recipes was released September 2019. Sarah believes strongly in the power of baking to foster community and social change; she is an advocate of regenerative agricultural practices to rebuild global grain sheds and believes stone milling can bring good bread back to the table. As a teacher of nourishing food traditions, she travels globally to encourage an interest in ancient techniques interpreted within a modern context. Sarah is currently on world tour teaching the alchemy and digestive benefits of natural leavening, fermentation, and preservation. Her new workshop and production space will open in Sebastopol, CA in the winter of 2020. We’re thrilled to be welcoming her back to the shop for a series of workshops in 2020!