In this 2 ½ hour workshop, you’ll learn how to make this bright, fermented anti-inflammatory and live condiment from fresh ginger and turmeric rhizomes and an invigorating tonic with the scraps. Upillitathy in Malayalam, the language of Kerala, South India, means vegetables in salt. You will gain confidence with this traditional practice of fermentation, trusting salt to do its cure, and learn about the historical Ayurvedic uses of ginger and turmeric and how to use them in your life today. We'll sample the pickle with a light South Indian vegan meal and drink our elixir, and you will take home your own live jar of pickle and brewed tonic, as well as recipes for making and using them at home.

Presented by Atina Foods, this workshop will be led by Suresh Pillai, who learned cooking from the matriarchs of the family at an early age in his hometown in Kerala, South India, ancestral home of Ayurvedic health practices. It will be held at our certified commercial kitchen on our small farm property. Opportunities to tour the farm and shop at our Atina Home Store will also be available.

WHEN: Saturday, May 4, 1-3:30pm

WHERE: Atina Studio Kitchen, 4470 Route 32, Catskill NY 12414

WHO IS THIS FOR? This workshop is designed for adults, with any level of fermentation or cooking experience.