In this interactive class you’ll learn about both methods of pickling, fresh and fermented pickling. Participants will learn how to pickle small amounts of extra produce without pulling out the canner pot.

In addition to understading common safety concerns with food preservation, you’ll learn the basics of fermentation (brining) as a form of food preservation. Lacto-fermented foods provide numerous health benefits using lactobacillus bacteria to preserve food as opposed to vinegar. We’ll discuss how fermentation works, why it’s safe and how to try a small-scale fermented pickling project at home.

Every attendee should come with questions, as Kate will make sure there is time to troubleshoot their own projects. Registration also includes a copy of The Hip Girl’s Guide to Homemaking.