In this special three-part series of workshops, participants will learn from Certified Master Preserver Terri Langley how to preserve, pickle, and ferment. Attendees can sign up for single workshops, or get a discounted rate on the entire series. This is an opportunity not to miss!





Pickling, September 30

Get ready for the next bumper crop learning how to preserve excess fruit and vegetables through the art of pickling. From the basic cucumber to beans, beets, carrots, onions, watermelon rind and mango, pickling is a great way to extend the season’s bounty and explore the depth of common fruits and vegetables available in abundance at different times of the year. Master preserver Terri Langley will lead the second in a three part series of workshops teaching the principles of pickling and how it can be applied in a variety of cases in this hands-on workshop. Students will go home with their share of the pickles made along with the recipe, techniques, and knowledge to adapt to their next harvest.

Kvass, Ginger Beer and Live! Lemonade: Fermentations in the Cup, October 14

There has been a lot of talk about fermented drinks and the benefits of probiotics for your health. In this third workshop of our Preserving and Fermenting Series, come learn about these traditional beverages and the process of making them in your own home. Certified Master Preserver Terri Langley will guide us through the step by step process of each of these traditional recipes, sharing the reported benefits, and how fermentation transforms the simple ingredients in each of these drinks. Not only is making these at home economically smart, you are also assured of the quality, and they are fun and delicious to make with the whole family!

Sauerkraut and Kimchi, a fermenting workshop, October 28

In this final class of the three-part series on fermentation and preserving with master preserver Terri Langley, we will learn the principles of basic preservation through lacto-fermentation. In this hands-on class, participants will prepare two foundational recipes: traditional sauerkraut and a local favorite here in Hawaii, kimchi. We will be exploring both the foundations of each of these dishes, and how you might adapt the recipe for what is available at different times of year from our farmers markets and gardens. Participants will take home a jar of each preparation and receive recipe and hands on instruction.