Spring & Summer in the Pacific Northwest means produce, produce, produce! 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. All students will go home with pickles and sauerkraut! Come get pickled with us and have a brine-y good time!