We initially started this group to spread the tradition of fermented foods, but we are broadening our scope to include a variety of fun, healthful kitchen adventures.  We will get our hands into all kinds of recipes, from kombucha to kale and from soup to pickles. We think it is much more fun than doing it by yourself, too! You should think about joining if you are into probiotics, eating traditional, minimally processed, healthful, or natural, home-made foods. You should definitely join if you like friendly micro-organisms and rolling up your sleeves and making tasty things.

Joining this Meetup is free. There are no anticipated membership fees. For paid classes, we ask that you reserve your space in advance with your payment by check or Paypal.  The price is posted for each event.  

Once you have taken a qualifying "basic vegetable ferment" class, you are eligible for a $10 discount on other basic vegetable fermentation classes.  Basic vegetable ferments include saurkraut, cortido, dilly beans, ginger carrots, dill pickles, and beets.

Additionally, once you have taken a basic vegetable fermenting class with us, you may host or attend a Fermenting Bee.  These are free (or cost of materials only) events that you, as a member of this community kitchen, initiate.  We will list you as the host and set it up on the calendar and invite other members like yourself that already have the basics under their belts. 

We will repeat basics and favorites from time to time, but we will also always be adding new and exciting adventures to the calendar too.  We may also add a field trip to a local farm or farmers market.   Please check out our calendar and browse our future events.  Feel free to leave comments or post your suggestions on the message board.  We look forward to meeting you.

 

Welcome to Hands on Tradition Kitchen.  It's time to get your ferment on!

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Recent Meetups

  • January 7 at 4:30 PM, 4 real foodies attended

    Ferment something!
    Happy New Year! I thought we should have something on the 2012 calendar to look forward to. What should it be? The first thing that comes to mind is Cortido: a delicious... Learn more

  • November 13, 2011 at 4:30 PM, 5 real foodies attended

    Kombucha-Making Demonstration and SCOBY Swap

    They rated it 5.00 5.003 (3 ratings)

    “

    The meetup was such a learning experience for me. ...

    —Val

    “

    It was a very well prepared demonstration, the organizers shared their experience with fermented foods and also provided additional resou ...

    —Marcelo

  • August 14, 2011 at 4:30 PM, 2 real foodies attended

    Let's make some Cheese!

    They rated it 5.00 5.001 (1 ratings)

    Have you spotted those tender, snowy orbs of fresh mozzarella at the farmer's market? Want to know how to DIY? We have decided to make homemade mozzarella cheese on... Learn more

  • July 24, 2011 at 5:00 PM, 2 real foodies attended

    Charcuterie Tasting and Fermented Mustard-Making
    Charcuterie is gaining popularity. Let's investigate it's nourishing origins! We'll review the role fermentation plays in producing these treats and how it renders... Learn more

  • June 26, 2011 at 4:30 PM, 4 real foodies attended

    Kombucha-making Demonstration and SCOBY Swap

    They rated it 5.00 5.001 (1 ratings)

    Want to learn how to start making your own kombucha at home? Already brewing, but need some guidance on getting the fizz right, bottling, or other advanced topics? Come... Learn more
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