Classes
Classes at The Brooklyn Kitchen are taught by professional chefs in our in-store kitchen several nights a week. From basic knife skills to pig butchering to homemade seitan, jam, ice cream and pickles, The Kitchen has a class for everyone.
CANCELLATION POLICY: We offer a full refund if cancellation is made at least 48 hours before class time. We will honor a credit for a later class if cancellation is made 24 hours before the class. Unfortunately, to be fair to wait-listed students and the instructor, we cannot issue credits or refunds on the day of the class.
Total Products in Classes: 2
1/8 Kimchi and Lacto-fermentation (Thursday) 6:30pmLed by Chris Rayman (former chef at RebootNYC) with Natalie Ariella this class will cover the basic technique and logic of vegetable lacto-fermentation, a natural process of pickling, exemplified in the production of a batch of Kimchi. It will also teach brining, a form of pickling, and students will take home a batch of vegetables they prepare in class.
Led by Chris Rayman (former chef at RebootNYC) and Natalie Ariella this class will cover the basic technique of making an almond/sesame yogurt, using natural lacto-fermentation. It will also teach the making of almond/seed cheese using miso.
Each participant will take home a portion of the almond/seed cheese to ferment at home.
