Pickling 101

5 Sessions Course Healthy Eating

About this Course

Pickles can change your life. Eating them can help optimize your gut health, and making them at home can become a meditative ritual that helps you express gratitude for the gifts of the soil. Expand your understanding of pickles (there’s a lot more than the kosher dill that rides alongside your sandwich) and let RoundGlass cooking teacher Peter Barrett usher you into the realm of kimchi and sauerkraut, where fermentation amplifies the nutritional benefits you need — and the flavor you crave. Pickling preserves food, but it also preserves tradition.

About the Teacher

Peter Barrett

I like to help people connect with their food in a deeper, more joyous, and more delicious way.

View profile

5 Sessions

Course Introduction
1. Fennel Tsukemono

You’ll start with two ingredients: some salt and a bulb of fennel. Easy.

5 min

VIEW recipe
2. Hot-Brined Pickled Carrots

Want a healthy snack? Stuff carrots into a jar — and behold the sorcery of a hot brine.

5 min

VIEW recipe
3. Simple Sauerkraut

Salt and time transform cabbage into a classic that’s basically a party for your microbiome.

5 min

VIEW recipe
4. Pickled Radishes

Pickling transforms radishes into fat and crunchy treats.

4 min

VIEW recipe
5. Vegetarian Kimchi

Korea’s delicious gift to the world is good for you and easy to make.

7 min

VIEW recipe