Karen Diggs

Karen Diggs is a certified nutritionist, therapeutic chef and writer. She graduated from the California Culinary Academy and Bauman College, where she is also currently a culinary instructor. Diggs honed her cooking skills as a chef at the Mandarin Oriental Hotel in Hong Kong and restaurants in Asia and the Bay Area. In 2014, she launched a successful Kickstarter campaign to fund Kraut Source (a stainless steel fermentation device that fits onto Mason jars for small batch making of superfoods such as sauerkraut, pickles and kimchi). Her main passion is to encourage everyone to start making their own live-cultured, fermented foods at home. She also has a new book titled Happy Foods by Viva Editions.

  • Gluten-Free Summer Baking
    San Mateo
    Tuesday, August 14, 2018, 6:30 PM
    handson
    $80.00


    Peach and Cardamom Pie
    Pumpernickel Bread
    Chocolate Souffle with Strawberry Coulis
    Lemony Madeleines
    Tea and Rose Ice Box Cookies
  • Gluten-Free Summer Baking
    Blackhawk
    Thursday, August 16, 2018, 6:30 PM
    handson
    $80.00


    Peach and Cardamom Pie
    Pumpernickel Bread
    Chocolate Souffle with Strawberry Coulis
    Lemony Madeleines
    Tea and Rose Ice Box Cookies

  • Live-Culture Fermentation Basics
    San Mateo
    Saturday, August 18, 2018, 11 AM
    handson
    $80.00


    Learn the history and techniques of fermented foods.
    Classic Sauerkraut with Spicy Sausage
    Kimchi with Apple on Sesame Rice Noodles
    Real Pickles with Pickle-Brined Grilled Chicken
    Tasting of Cultured Cocktails—made with fermented brine from cultured vegetables
  • Live-Culture Fermentation Basics
    Blackhawk
    Saturday, August 25, 2018, 11 AM
    handson
    $80.00


    Learn the history and techniques of fermented foods.
    Classic Sauerkraut with Spicy Sausage
    Kimchi with Apple on Sesame Rice Noodles
    Real Pickles with Pickle-Brined Grilled Chicken
    Tasting of Cultured Cocktails—made with fermented brine from cultured vegetables