Fermentation & Pickling

This class will explore two ancient and related methods of food preservation. From quick and easy refrigerator pickles to popular applications of basic fermentation. Students will learn the ins and outs of traditional bread-and-butter pickles, real nutrient-rich sauerkraut, and hot and funky Korean kimchi. They will also get some pointers on making spicy and flavorful hot sauces at home.

Instructor

Marc JacksinaMarc Jacksina
Executive Chef – Earl’s Grocery

Hailing from NY, Marc Jacksina made a name for himself at multiple Best New Restaurant award winners, including Halcyon and Lulu, and has been featured at the James Beard House in NYC, in Food and Wine festivals across the Southeast, in national publications such as Bon Appetit, and on Bravo TV’s “Life After Chef.” In the process, he has created a loyal following across Charlotte and beyond with his playful, narrative approach to food, and lifelong advocacy for supporting small farms. Marc is now Executive Chef at Earl’s Grocery, an urban provisions larder and cafe serving inspired street food, grab-and-go dinners, and some of the city’s tastiest fried chicken.