When people ponder pickles, they usually strut down one of two avenues: vinegar (classic cukes) and fermentation (sauerkraut). But there are a wide swath of pickling vehicles both far and beyond.

In this class, we will cover recipes that use more unfamiliar pickling mediums, such as whey, oil, salt, soy sauce, miso, rice bran, and more for unique flavors and textures. Come out and learn the cure for the common pickle!

Taught by Karen Solomon author of Asian Pickles. Karen Solomon has been a well-published food writer for over a decade. She’s also author of Jam It, Pickle It, Cure It and Can It, Bottle It, Smoke It (Ten Speed Press/Random House). Additionally, she’s the author of The Cheap Bastard’s Guide to San Francisco (Globe Pequot Press), contributing author to Chow! San Francisco Bay Area: 300 Affordable Places for Great Meals & Good Deals (Sasquatch Press), and a former contributing editor to Zagat Survey: San Francisco Bay Area Restaurants.

Date: Stay tuned for a future date!

Time: 11am-1pm

Location:  Impact Hub, 2323 Broadway, downtown Oakland. Three blocks from 19th street BART.

Please see our cancellation policy here.

Sold out?? Is your preferred date sold out? Call or email to inquire about our waiting list (info@farmcurious.com or 510.877.9955)

Interested in a private party? We offer private events for birthdays, bachelorettes, etc. We also offer team-buiding workshops for businesses and special interest groups (like parent's clubs, scout troops, etc). Contact Nicole directly for more information at nicole@farmcurious.com.