Fermented Giardiniera with Seasonal Vegetables

About the Class:

Join this class to learn how to lacto-ferment winter vegetables into a delicious and brightcondiment. Avalon will demonstrate how to start a basic brine-based lacto-ferment and how to finish the giardiniera with a seasoned oil after the first stage of fermentation. Participants will make their own giardiniera and take it home to finish the process. Lacto-fermentation is an ancient style of pickling that utilizes salt, time, and transformation to create probiotic-rich preserved foods. Instead of relying on vinegar, lacto-fermentationyields a more complex, milder tangy flavor

**Please let us know if you have any food allergies prior to the class so we can make accommodations, where possible. (Email oboseoye@mass-ave.org)

About the Instructor:

Avalon is a multi-talented food preservation expert, forager and gardener. Avalon learned about fermentation eight years ago from their college professor and from there slowly learned more techniques over the years. Avalon started teaching fermentation classes in with the goal to bring awareness to cultural food practices, food sovereignty and use the of local produce. Since then she has taught classes ranging from kimchi, kraut, yogurt and tempeh. She looks forward to teaching participants on how to turn their local veggies into a healthy gut friendly fermented dish!

Choose Your Ticket:

We offer tiered pricing to ensure our classes are inclusive and accessible. All ticket levels provide the same access to the class and materials. By choosing a higher tier, you’re helping us keep these events affordable for everyone in our community.

• Accessible ($15)

• Standard ($25)

• MAP Supporter ($35)

About the Venue: 

Parking: Please note that MAP does not have a parking lot, but there is street parking available on Massachusetts Ave. and side streets, on Shields and Brayton. We encourage arriving a little early to secure parking and ensure you are parked on the correct side of the street in accordance with parking regulations.

Weather: If for any reason classes are cancelled due to weather or last minute changes. We will make sure to contact participants using the email and phone number provided. Please make sure your information is accurate.

Contact: If you have any questions regarding class or can't make it due to weather please contact our Kitchen Manager at (716)882-5327 ext. 4.