South Asian Fermentation: Great Lakes Achaar

​This class was inspired by watching South Asian family living here in the Great Lakes region forage local plants and turn them into achaar, a classic South Asian pickle ferment. In the U.S., achaar is often made with out of season fruits and vegetables and vinegar. But in this class, we'll teach you traditional lacto-fermentaton aided by the power of the sun, and how to use the plants close to you for sustainability.

​With your instructors, Moid and Shweta, you’ll learn about all about achaar. We are going to work with local, foraged ferment and we’ll show you how to use plants native to the Great Lakes region to make South Asian achaar!

​You'll leave with recipes and an Extra-Large Jar to ferment at home!