A members-only journey through the seasons including live video lessons, weekly recipes and monthly hangouts. Join us and reduce your reliance on commercially processed foods in this lively, interactive community!
Engage your senses on a journey through the seasons
The past year has brought us some humbling lessons about our relationship with the microbial world. Against the threat of COVID-19, we’ve had to isolate, sanitize and limit our interactions with the people and places we love. Things like hugging a friend, or choosing produce by testing its give against the pads of our fingers, suddenly became high-risk activities. By protecting ourselves, we lost our sensory connection with the world.
It's time to come back to our senses.
Working together through live lessons, videos and weekly conversations, we’ll engage our senses as we learn to preserve the best produce of each season, nourishing ourselves and supporting farmers in the process.
How does it work?
Upon joining, you’ll receive a Welcome Kit packed with goodies to get you started. Each week, you’ll get an email newsletter from Kelly with a guide to what’s in season, where to find it, and how to preserve it. You’ll also get a new recipe each week to test out on your own, plus insider tips and discounts on bulk buys from Bay Area farms.
Straight from the garden to the jar (with a stop in the canning kettle along the way).
Led by author, pro pickler, and Master Food Preserver Kelly McVicker.
Your monthly membership includes:
A Welcome Kit with spice mixes, pickling salt, 2 mason jars, and preserving supplies to get you started.
Live video hangouts once a month, where we’ll connect—from my kitchen to yours—to learn a new preservation technique, step-by-step.
A weekly newsletter with a new recipe per week for you to try out on your own.
Weekly Kitchen Counter Chats where we’ll share our successes (and probably a few failures) and geek out together over our preservation adventures.
Templates to help you easily scale up your recipes if you’re preserving BIG batches.
One-on-one recipe consulting with Kelly (What can I do with too many persimmons? Is Grandma’s old tomato sauce recipe really safe to can?)
Connection and conversation on issues related to food sovereignty, building a more resilient local food system, the nutritional benefits of fermented foods, and exploring our connection to the microbial world around and within us.
Member discounts on products from our site—signature spice mixes, books & more!
Membership Details
The Root Cellar Club is a month-to-month seasonal club. In other words, how long you stay is up to you. Your monthly subscription covers all live & recorded video workshops, recipes and membership benefits. You may cancel your membership at any time.
“It is our collective and individual responsibility…
to preserve and tend to the world in which we all live.”
About Kelly
Kelly McVicker launched McVicker Pickles in 2012 to bring her love for pickling and food preservation to the masses. Born and raised in Kansas, she learned all about pickling and canning from her grandmas, Margarett and Harriet. Kelly brought those traditions with her to San Francisco where she soon found herself haggling over boxes of cucumbers at the farmers market, and loving it. In addition to being the Founder & Brinemaster of McVicker Pickles, Kelly is a food educator and author. Her popular workshops on fermentation, home canning & other preservation skills help people discover the joys of preserving the best of the season and becoming more food-resilient in the process. Her first book, Essential Vegetable Fermentation, was published in March 2020, just in time for pandemic pickling.
Kelly is a certified Master Food Preserver, and is currently pursuing a Master's degree in Gerontology, focusing on the intersection of food & healthy aging as a pathway for intergenerational support and healing.