![Preserving the Seasons Online Course - Winter](http://ritualfinefoods.com/cdn/shop/files/IMG_5595_{width}x.jpg?v=1738438037)
![Preserving the Seasons Online Course - Winter](http://ritualfinefoods.com/cdn/shop/files/IMG_5572_{width}x.jpg?v=1738438037)
Preserving the Seasons Online Course - Winter
February 16, February 23, March 16, March 23, March 30, 2025, April 13
All workshops are held at 4pm PT, 7pm EST through Zoom and are recorded.
Preserving is one of the best ways to invest in a future of culinary delight while celebrating seasonal abundance. In this six-week course, you will work with gorgeous winter citrus and the possibilities of koji, sake lees, and rice bran to create uniquely delicious pickles and preserves*. We will explore using winter and early spring vegetables and discuss the possibilities of optimizing the abundance of summer and autumn using the same or similar techniques.
The recipes and methods we will make together:
Marmalade (orange, lemon, and kumquat) with variations for preparation, spice, and other flavorings
Vin d'Orange
Limoncello
Ponzu Sauce
Shio Koji and Koji Pickles
Kasuzuke (using sake lees for pickling or marinating)
Nukazuke (rice bran pickles)
Vegetable charcuterie
Each workshop will last one to two hours, with handouts and recipes provided 5 to 7 days beforehand. Workshops are recorded and sent as a link to rewatch afterward. While I am not an expert on ancient or modern Japanese foodways, the methods used in this course are based upon my own experience learning from friends, teachers, and books, and will be equally informed by upcomng travels through Japan with a friend and fermentation mentor. A list of specialty ingredients and where to find them will be sent two weeks before the course, or upon registration thereafter.
*It is important to note that time, attention, and some special equipment are required to complete this course. For example, making a nukadoko bed for pickling vegetables (nukazuke) takes a few weeks to get started, with daily maintenance not unlike a sourdough starter. For best results, you may participate in the workshop but embark upon this journey with the recipe and recording when you have ample time to devote to the process or when you have an overwhelming amount of garden produce! To make the vegetable charcuterie, it is helpful to have access to a temperature and humidity-controlled environment. If you already own a proofing box, using it is an excellent way to guarantee success. Basic canning equipment, including preserving pots/stock pots, jar lifters, jars, etc. are required to prepare and make the marmalade.
To receive handouts and recipes and avoid complications from spam filters, please add info@ritualfinefoods.com and sarahowens@ritualfinefoods.com to your contacts list. If you have not received confirmation of your order or class materials, please check your spam folder before emailing.
NO REFUNDS OR EXCHANGES
![Preserving the Seasons Online Course - Winter](http://ritualfinefoods.com/cdn/shop/files/IMG_5572_{width}x.jpg?v=1738438037)
![Preserving the Seasons Online Course - Winter](http://ritualfinefoods.com/cdn/shop/files/IMG_0149_{width}x.jpg?v=1738438037)
![Preserving the Seasons Online Course - Winter](http://ritualfinefoods.com/cdn/shop/files/IMG_5591_{width}x.jpg?v=1738438075)
![Preserving the Seasons Online Course - Winter](http://ritualfinefoods.com/cdn/shop/files/IMG_5602_1_{width}x.jpg?v=1738441902)
![Preserving the Seasons Online Course - Winter](http://ritualfinefoods.com/cdn/shop/files/IMG_5597_{width}x.jpg?v=1738441950)