November 3, 2010
"The next cooking class with Urban Kitchen SF is coming up on Thrusday, November 18, and it's perfectly timed for putting up some of the wonderful 'keeper' vegetables at the markets.
It's an opportunity to learn to make kimchi, kraut and Salvadorean curtido, fermented or picked foods that make use of the less flashy cabbage and root vegetables enlivened with healthy microbiology and tasty spices.
The hands-on class will be taught by Vanessa Barrington, Oakland-based food writer and author of DIY Delicious. Participants will take home their own starter kimchi and their choice of curtido or sauerkraut. Finished samples will be available for tasting and students will leave with recipes and ideas for ways to enjoy their fermented vegetables."
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