Spring & Summer in the Pacific Northwest is a promise of the freshest, most delicious produce! Join this class to learn all the basics about pickling and fermenting so you can enjoy farm fresh crops all year round! In this hands-on class we will cover fermenting techniques of ‘self-submersion’ and ‘whole vegetable’ using root veggies AND pickling, three different styles, using mixed vegetables
You will also learn how to think about ‘brine design’ using a ratio technique allowing you to personalize your recipes to your own taste at home.