I just posted a page for our first class offerings at Curious Farm.  If you live near Portland (or can visit), I’ll share all my secrets for making crunchy, satisfying deli pickles, and you’ll come away from the class with your own fermenting jar so that you can keep making pickles all cucumber season. 

I also will teach you how to make kimchi in a way that works for you and your family’s palate.  Here’s a picture (taken tonight) of my last batch of kimchi, made this last summer.  I used the green beans fresh from our garden last year.  Now, six months later, this kimchi still tastes fresh and alive.  The green beans and carrots still snap.  This is such a wonderful way of preserving vegetables, and the technique is adaptable to many vegetables and spice levels.