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Seattle is a city of gardeners, and we love it. In summer, though, it’s hard to keep up with the overflow of goodness from the backyard. So let master food preserver Kristen Westcoat show you how to safely preserve your bounty while celebrating the simple joys of the at-home ferment. You’ll explore everything there is to know about preserving with beneficial bacteria: the definition of a "slow pickle", how to adjust brines, and the basics of fermentation. On the menu: early summer sauerkraut, carrot ginger lactopickles, and cultured herb butter with radishes.

This is a live, hands-on cooking class held in your kitchen via Zoom. Kristen Westcoat will be teaching you how to prepare each recipe, with a Class Lead supporting you throughout. Class is meant to be as interactive as it would be at our table, and we are keeping class sizes small to help facilitate this. Each ticket is for one household.

Please click here for information about the ingredients you’ll need, a list of suggested equipment, and recommendations from the chef about what to prepare ahead of time. The ingredients listed for each menu item are enough for four people.