Karen Solomon has been a food writer for over a decade. In addition to her Asian Pickles series, she has also written Jam It, Pickle It, Cure It and Can It, Bottle It, Smoke It. Her writing has appeared in Saveur.com, Fine Cooking, Prevention, Yoga Journal, Vegetarian Times, Organic Style, the San Francisco Chronicle and more. As a child, from the time she could stand on a stool and stir, Karen learned to cook alongside her mother to make chicken soup, kugel, stuffed cabbage, and other comfort foods of her Eastern European heritage. For our event, Karen will be making a kraut, quick pickles and talk about canning foods.
Join us for all three DIY Fermentation Series programs:
- Make it! Sauerkraut October 8, 6-7:30
- Make it! Kimchi October 17, 6-7:30
- Make it! Pickles October 23, 6-7:30