Fermentation in the Kitchen: Preserved Lemons

A hands-on cooking class culminating in a family-style dinner with wine and beer. Students will leave with their own container of preserved lemons to take home and ferment.

This class kicks off a year-long series of classes, each with a focus on a single fermented food, teaching you how to ferment at home and the many ways to use the ingredient in your cooking. Join our fermentation maven Nishanga Bliss on this culinary journey that will revitalize your health, starting with preserved lemons. You might see these beautifully packaged lemons in pricey glass jars on store shelves and wondered how to use them in a kitchen. Not only are they incredibly easy and cheap to make, preserved lemons and other citrus add depth, acid, and beneficial bacteria to your food, all year 'round! In this class, we'll start by making a batch of preserved citrus, toasting and grinding our own ras el hanout, then prepare a feast using them together.  

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Labne with Roasted Beets and Preserved Lemon
Cauliflower Couscous
Root Vegetable and Quince Tagine
Roasted Chicken Thighs
Mint Tea