If you didn't happen to grow up in or around New York, and visit Gus's Pickles on Delancy Street, these might seem a bit exotic, but they are quite lovely, and a treat for the weeks after local cucumber season has passed. This subtle ferment features a hint of sweetness from the tomatoes and a light, aromatic air from the spices that balances our classic probiotic salt brine.
Ingredients: green tomatoes, dill, garlic, ginger, juniper berries, caraway seed, coriander, yellow & brown mustard seeds, black peppercorns, bay leaves, Celtic sea salt
Recipe is vegan, gluten-free, nightshade-free, dairy-free, and GAPS Diet-friendly.
Presenting a grain-free and nutrient-dense alternative to Mac and Cheese! Cauliflower is simply steamed then baked in an irresistable sauce of Sierra Nevada grassfed cheddar, pastured eggs from Coastal Hill in Sonoma, and Straus butter and milk, with a sprinking of Parmigiano Reggiano on top.
Ingredients: cauliflower, eggs, cheddar cheese, Straus milk and butter, gluten-free breadcrumbs from Bread Srsly bread and rolls (millet flour, sorghum flour, white rice flour, arrowroot, psyllium husk, sorghum sourdough starter, salt, xanthan gum), Parmigiano Reggiano, almond meal, Celtic sea salt, TSH Cultured Honey Mustard (yellow mustard seed, onion powder, sweet paprika, turmeric, apple cider vinegar, white wine vinegar, honey, brine of Classic Kraut (green cabbage, Celtic sea salt)), white pepper
Recipe is vegetarian, gluten-free, black pepper-free, nightshade-free and contains nuts and dairy.
Want to give something creative and personal this year as a holiday gift but bored with your same old crafting ideas?
Spice up your DIY skills and learn to make classic spicy kimchi with TSH lead fermenter, Andy Renard. At this session you will create your own custom batch of kimchi and leave with the skills necessary to make kimchi at home! If the idea of making your own kimchi intimidates you, don’t worry, under Andy’s tutelage, you’ll develop the confidence to know what ingredients and techniques you need to transform a bowl of cabbage and spices into a robust probiotic condiment.
Each student will get a recipe and three jars of kimchi to ferment at home! ($30 value)
Three Stone Hearth's resident pickle master, Andrew Renard has been making creative and delicious fermented foods and drinks for more than a decade. Always eager to try new things, his constantly evolving creations have added richness to our lineup of naturally fermented products.
Three Stone Hearth Education Cancellation Policy:
If you pre-register for this class and are unable to attend, please send an email to email@example.com letting us know. You may cancel and request a full refund up until 24 hours before the class. We will issue a credit to your account for the full class price. If you cancel with less than 24 hours notice, we will not issue a credit to your account, however you may apply the class fee towards a future class to be used within 6 months. After 6 months, that credit will be void. If you can not attend, you are also welcome to send someone else in your place. However, please let us know that you will be doing this. If you contact us after the class, no refunds or credits will be issued. When Three Stone Hearth, must cancel a class, you will receive a full refund for any fees paid towards the class.