I am super-excited to share that Dana and I have joined forces with the Cookbook Store to teach the fundamentals of fermenting!
The Cookbook Store is a cornerstone of food in Toronto. It’s a fabulous independent store which has focused on cooking literature for more than 20 years. In a world where book sales tend to be sold in larger-and-larger warehouse-type stores which lack on service, niche selection and knowledgeable staff, the Cookbook store has survived by offering the exact opposite experience. Entering the store gives me the feeling I had as a kid in a candy store.
Dana and I have been discussing hosting more clinics, instructional events and demonstrations this year. This will be our first demo of 2013 and we’re excited to be launching into 2013 alongside of such awesome partners!
The session will be about 90 minutes; here’s the details:
Fundamentals of Fermentation
with Well Preserved’s Joel MacCharles and Dana Harrison
When: Thursday February 21, 7:30 pm.
Where: The Cookbook Store & Kitchen Studio
Cost: $25
Join Joel MacCharles and Dana Harrison (of wellpreserved.ca) for an evening of the fundamentals of fermentation. You’ll get an introduction to the basics including the different types of fermentation involved for fruits and vegetables, including the inclusion (or exclusion) of products like salt, whey, water or yeast. Well also be discussing the equipment required as well as helpful troubleshooting techniques.
And of course, there will be food as Joel and Dana will share their recipes and techniques for making fermented ginger, ginger beer, sauerkraut/kimchi and pickled carrots!
To register, contact the Cookbook Store: 416.920.2665 (1.800.268.6018 outside of Toronto) or email cooking@ican.net. And let us know if you’re coming in the comments below!
Please move to the UK! I wish I could come along too but its a bit too far… Sounds great!
Laughing! I’m hoping to be in Manchester and Glasgow some time in the next few months for work but no lessons planned!
Gloria Nicol (The Kitchen) has one of my most favorite blogs in the world and is from the UK – if you haven’t checker her out, I highly recommend it! 
Joel
I’m registered and coming. My sauerkraut needs come help and I’m excited about learning the basics! see you there!
Fantastic Marcella! Look forward to meeting you!
Great! I’ll share it around.
Thanks Andrea! Really appreciated!
Joel
I’m signed up!!! Looking so forward to it!!!
Cool Lindsay, see you there! Going to be a fun night!
J
it’s on my calendar but i haven’t yet registered – half way there? looking forward to it!
We’d love to have you! Recognize your name (and your mission) from Twitter. Would be great to meet!
Joel
ok i’m thinking of signing up, just need to make sure i can get it off work. i just started fermenting last year – hot peppers, kimchi and some purple saurkraut (that i don’t like – maybe if i add lemon juice? pepper? fennel or caraway seeds? it was just cabbage and bay leaf, tastes weird but not OFF). It would be cool to do a workshop. I’m looking for ways to renew my kitchen passion, and beat off my winter blahs.
Hi Sarah,
Sorry I’m so far behind on comments! Did you make it out? Regardless of the answer, how’s the renewal of your kitchen passion going? I’ve felt burned out in the kitchen before too; it’s not a fun place to be.
Lemons can get a little bitter when preserving as can bay leaves. I wonder if you tried it with the cabbage without the bay leaves? One of my ‘secrets’ when fermenting is to experiment with a cup or two to see what I think; the next time you have a cabbage make a tiny batch of kraut (including any of the combos you listed) and see what you like!