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$125 per guest
ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
* We may choose to limit our refund per customer at $1000. In some rare cases, we may also require you to show us your photo ID before we process the refund.
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ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
* We may choose to limit our refund per customer at $1000. In some rare cases, we may also require you to show us your photo ID before we process the refund.
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Request private event / custom date
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FAQs Something else
Q: What's the cancellation policy?
A: No cancellations, but free to reschedule up until 5 days before the class
Q: How long does the class run for, and what's the price?
A: 2 hours, $125 per guest
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Fermented Pickling Class
Learn how to make sauerkraut and other fermented pickles in Oakland!
ClassBento donates
with every booking to
2 hours
8 to 12 guests
$125
What you'll do
Looking to turn everyday vegetables into gut-friendly, tangy snacks? Join us in Oakland for this interactive fermented pickling class, where you’ll discover the ancient art of vegetable pickling. Whether you’re new to fermentation or want to sharpen your skills, this class is perfect for anyone looking to add nutrient-dense, probiotic-rich foods to their meals!You'll begin with a fascinating look into the history of fermentation before rolling up your sleeves to craft two types of fermented foods: shredded sauerkraut and a brined pickle. With expert guidance from your instructor, you’ll prepare your own jar of seasonal kraut to take home, along with a small fermenting vegetable kit — perfect for making sauerkraut, kimchi, hot sauce, and more! The kit includes a quart glass fermenting jar, a glass pickle weight, an airlock, and a recipe guide to inspire your future creations.With all the tools and ingredients provided, this two-hour, hands-on experience is a fun and engaging way to master the art of fermentation. Plus, you’ll have access to a lively Q&A session to troubleshoot any fermentation mysteries and discover new recipe ideas.Whether you’re planning to impress guests at your next dinner party, kickstart a new hobby, or simply love the idea of homemade pickles, this class is a must-try!Please note:For mobile classes, your teacher can accommodate groups of up to 16 people. There will be a travel surcharge for classes taught at your venue. Pricing will vary based on your location and group size and will be determined after your request is made.
Knowledge required
None, totally beginner-friendly!
What you'll get
Each student will leave with their own jar of seasonal kraut to finish fermenting at home, plus a fermentation kit to explore pickling other vegetables.
Suitable for
This class is great for a team building activity, Christmas party or bachelorette party.
Location
5032 Telegraph Avenue, Oakland, CA
Your teacher can also travel within 20 miles of Oakland, to a venue of your choice for a private class
Your teacher
Located in Oakland, California, Preserved is a culinary shop by day, and a workshop space by night. For nearly a decade, we've been teaching classes and selling ingredients, tools and supplies relating to preserving and fermenting. We offer in-depth, hands-on workshops on making pickles, kombucha, cheese, jams, sourdough & much more. I opened Preserved in 2015, after working for 10 years in the restaurant industry with a focus on local, sustainable and handmade food. Partway through my food career, I began to desire a more intimate connection with the food and beverages I loved, so I embarked on a journey to learn how they were made. I started (literally) from the ground up, learning sustainable farming practices through the work-travel organization, World Wide Opportunities on Organic Farms. Preserving the harvest from my urban garden was a natural next step. Inspired by Sandor Katz’s book, Wild Fermentation, I was soon experimenting with the alchemy of fermentation. Through a combination of formal training, insatiable curiosity and extensive home experimentation, I continued to explore the flavors and health benefits of traditionally-preserved foods, beverages and herbal medicines. I studied Holistic Nutrition at Bauman College in Berkeley, California, and apprenticed with a natural wine maker in Oregon, a cheesemaker in Watsonville, CA and an herbalist in Oakland, CA. I continue to be driven by the desire to learn, create and share the joys and health benefits of traditional culinary techniques at Preserved. Opening Preserved has allowed me to continue exploring preservation techniques and to share these ancient practices with my community. Not only are we preserving food, but together we are preserving tradition!
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