From our organizers:
Although there’s nothing better than eating fresh, seasonal produce, that doesn’t mean you can’t enjoy it all year long. In this class we’ll show you a variety of pickling and preserving techniques so you don’t have to let your beautiful produce go to waste. And even better, how to use them throughout the year as well.
At the end of this class you’ll take home your jars of pickled and preserved produce to enjoy! To learn how to cook some of our favorite dishes that celebrate the preserves you made, check out the Cooking with Pickles + Preserves class on September 13th.
Beet green kraut
Lacto fermented ginger carrots