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DTSTART;TZID=America/Los_Angeles:20261212T130000
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SUMMARY:Citrus Season: Kimchi\, Kosho\, & Shrub with Sam Paone
DESCRIPTION:Three projects\, three techniques\, one lovely afternoon! \nYour fridge is full of citrus you don’t know what to do with. This is where it stops being a problem and starts being your holiday secret weapon! \n\nYou will make: \n\nGrapefruit and Mixed Radish Kimchi\nBlood Orange\, Hot Pepper Kosho (that makes everything taste better!)\nMandarin\, Persimmon Shrub (for warm\, spiced holiday drinks)\n\n\n  \nYou will leave with all three jars – not just a recipe card\, actual jars made by you! Plus\, a take-home booklet with everything that was covered in class: the recipes\, step-by-step guides for maturing your ferments once you bring them home\, and ways to actually use what you made once it is ready. \n  \n \n  \nNo experience is necessary\, and all materials and produce will be provided. Tastes of the ferments you will be making will be offered throughout the class. \n\nInstructor Bio\nSam Paone is a Sonoma-based cook\, preservationist\, and the founder of Golden State Pickle Works and Collective Cultures. She’s best known for her deeply seasonal approach to fermentation\, pickling\, and pantry-building—work that sits at the intersection of tradition\, practicality\, and everyday cooking. \nSam is the creator and host of Jarring Everything\, a food series that explores approachable ways to think about ingredients differently. Filmed in her Sonoma production kitchen and rooted in local agriculture\, the show focuses on techniques like fermentation\, dehydration\, vinegar-making\, and preserving—not as trends\, but as useful\, hopeful skills anyone can learn. \nHer work is driven by curiosity\, care\, and community. Sam collaborates closely with farmers\, cooks with what’s abundant\, and believes that learning how to preserve food is a way to feel more grounded in an often uncertain world. Whether she’s teaching a workshop\, making hoshigaki from local persimmons\, or talking through salt percentages on a gram scale\, her goal is always the same: to make preservation feel accessible\, human\, and deeply nourishing.
URL:https://centralmilling.com/class/citrus-season-kimchi-kosho-shrub-with-sam-paone/
CATEGORIES:Beginner,Cooking Class,Fermentation,No Experience Necessary
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/10/kimchi.jpg
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