Recently, I was fortunate enough to attend a pickling class taught by chef Courtney Barnes from Bar Tartine. Bar Tartine is a great restaurant here in SF that has an Eastern European menu with heavy emphasis on pickling and fermented foods. I know what you are thinking, gross. Which is kind of what I said originally. But this class completely changed my views. We made kimchi, sauerkraut, pickles, preserved lemons and my new favorite escabeche.

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