Interested in booking a private class?
Since founding McVicker Pickles in 2012, Kelly has taught thousands of folks across the Bay Area how to make pickles, jams, mustards, and more. Now, joining her for a workshop is as easy as logging into Zoom or your preferred meeting platform.
Whether you’re a work team, a family, or just a group of folks who want to connect and learn something new, Kelly is ready to welcome you with a lively and interactive experience. Pull up a stool at the bar, and let’s get going!
Homemade Quick(er) Kimchi
A staple of Korean cuisine and increasingly loved by people everywhere, kimchi is the holy grail of lacto- fermented foods. Eating kimchi on a regular basis is a great way to boost your immunity and introduce your palate to the funky complexity of fermented flavors.
This class covers the all the basics of kimchi with a simple recipe that can be made in less than an hour. Kelly will also share other kimchi recipes from her book Essential Vegetable Fermentation for you to try on your own. Once you learn the steps, you’ll be ready to make kimchi from all sorts of vegetables at home!
“KELLY BLEW IT OUT OF THE WATER! THE SPACE WAS PERFECT FOR DEMONSTRATING ALL STEPS IN THE PICKLING/CANNING PROCESS AND THERE WAS PLENTY OF HANDS-ON. KELLY DID A GREAT JOB LEADING THE CLASS AND WAS ABLE TO ANSWER EVERY QUESTION. WE EACH WWENT HOME WITH A JAR OF PICKLED CARROTS AND KIMCHI. YOU CANNOT BEAT THIS PRICE-IF YOU’RE AT ALL INTERESTED IN PICKLING, TAKE THIS CLASS!”
- TIM M.
"KELLY’S CLASSES ARE GREAT (BOTH PICKLING & JAM)! REALLY ORGANIZED AND VERY INFORMATIVE IN A CASUAL & FUN ENVIRONMENT. TASTY SAMPLES, LOTS OF HANDS ON. GROUPS ARE SMALL AND YOU GET TO DO EVERYTHING! LOTS OF FUN!
- JACKIE L.
Give the gift of Pickling Power!
Gift certificates available here.
Join Kelly as she teaches you how to make your own fermented Kombucha and Beet Kvass.
Learn to make Fermented Hot Sauce at home with a few simple ingredients. After demonstrating the basic recipe steps, Kelly will show you how to get creative by adding herbs, spices and even fruit flavors to your hot sauce.
Join Kelly for this live workshop teaching you to make classic bread & butter pickles.
Join me, in partnership with RevelEleven, on October 17th at 9:00 a.m. for a conversation about how bringing fermentation rituals into your kitchen can help ground you in the seasons while strengthening your microbial health in the process.
Sign-up here: https://reveleleven.com/events/essential-vegetable-fermentation
Join Kelly at Omnivore Books in the Mission to celebrate the launch of her new book, Essential Vegetable Fermentation!
Join pro pickler Kelly McVicker (owner of McVicker Pickles) in her Lower Haight home kitchen for this hands-on workshop using local, seasonal veggies to pickle your own jar.
Join Kelly as she teaches you how to make your own fermented Kombucha and Beet Kvass.
Join pro pickler Kelly McVicker (owner of McVicker Pickles) in her Lower Haight home kitchen for this hands-on workshop using local, seasonal veggies to pickle your own jar.
Join Kelly as she teaches you how to make your own Kombucha and Beet Kvass.
Join pro pickler Kelly McVicker (owner of McVicker Pickles) in her Lower Haight home kitchen for this hands-on workshop using local, seasonal veggies to pickle your own jar.
Join pro pickler Kelly McVicker (owner of McVicker Pickles) in her Lower Haight home kitchen for this hands-on workshop using local, seasonal veggies to pickle your own jar.
Join Kelly as she teaches you how to make your own fermented Kombucha and Beet Kvass.
Join pro pickler Kelly McVicker (owner of McVicker Pickles) in her Lower Haight home kitchen for this hands-on workshop using local, seasonal veggies to pickle your own jar.
Join pro pickler Kelly McVicker (owner of McVicker Pickles) in her Lower Haight home kitchen for this hands-on workshop using local, seasonal veggies to pickle your own jar.
Join Kelly as she teaches you how to make your own fermented Kombucha and Beet Kvass.
Join pro pickler Kelly McVicker (owner of McVicker Pickles) in her Lower Haight home kitchen for this hands-on workshop using local, seasonal veggies to pickle your own jar.
Join Kelly as she teaches you how to make your own Kombucha and Beet Kvass.
In this class, Kelly McVicker, founder of McVicker Pickles, guides you in the tasty art of pickling, covering both fermented and “quick” or vinegar-brined pickles.
Join Kelly as she teaches you how to make your own fermented Kombucha and Beet Kvass.
Join pro pickler Kelly McVicker (owner of McVicker Pickles) in her Lower Haight home kitchen for this hands-on workshop using local, seasonal veggies to pickle your own jar.
Join pro pickler Kelly McVicker (owner of McVicker Pickles) in her Lower Haight home kitchen for this hands-on workshop using local, seasonal veggies to pickle your own jar.
Join Kelly as she teaches you how to make your own Kombucha and Beet Kvass.
Join pro pickler Kelly McVicker (owner of McVicker Pickles) in her Lower Haight home kitchen for this hands-on workshop using local, seasonal veggies to pickle your own jar.
Join Kelly as she teaches you how to make your own fermented Kombucha and Beet Kvass.
Join Kelly as she teaches you how to make your own Kombucha and Beet Kvass.
In this class, Kelly McVicker, founder of McVicker Pickles, guides you in the tasty art of pickling, covering both fermented and “quick” or vinegar-brined pickles.
Join pro pickler Kelly McVicker (owner of McVicker Pickles) in her Lower Haight home kitchen for this hands-on workshop using local, seasonal veggies to pickle your own jar.
Summer is the perfect time to jam!
There's nothing like a jar of homemade jam to brighten up your breakfast or make an edible gift for someone special. In this hands-on class, you will learn how to create delicious jams, jellies & preserves from scratch.
In this class, Kelly McVicker, founder of McVicker Pickles, guides you in the tasty art of pickling, covering both fermented and “quick” or vinegar-brined pickles.
Join Kelly as she teaches you how to make your own fermented Kombucha and Beet Kvass.
