Fermenting and Pickling.

We spent the last 4 Tuesday evenings conducting a work shop on how to pickle and ferment fruit and vegetables. 

We explored traditional and safe techniques in preserving food.  We made fermented hot sauces, traditional pickles and  pickled hot peppers.  We made sauckraut, Hatian Picklees and kimchi 

The participants also made mustards and  chutney. 

The mission is a seasonal kitchen.  We get tons of fresh vegetables in season.  The techniques and methods that they guys learned will go into practice to use the generous  donations that we revive. 

Korean Short Ribs

Steve is an experience and very creative cook.  He is a graduate of our program and is a  student at Contra Costa College's  culinary program.  Steve's creativity and experience is a gift to our kitchen. 

Steve's Boss "Chef" Chris grilled a bunch the night before. What a waste of a fine donation. You can't grill these things. The guys where served Grilled shoe leather. 

A very generous butcher gave us pallets of beef short ribs.  Steve prepared a Korean Beef BBQ for today's lunch. I am a fan of Korean cooking, Steve did not disappoint me!