Food & Drink

Lacto-Fermented Pickling Workshop

When: Sat., July 22, 1-5 p.m. 2017

Lacto-fermentation is a seemingly magical microbial process that transforms raw vegetables into something entirely different, shelf-stable, and delicious. Not only is it a great way to preserve vegetables while they’re in season, it’s a time-honored method of increasing the nutritional value of food and adding more probiotics to your diet. This summer, let Kelly McVicker, the founder of San Francisco’s McVicker Pickles, guide you in a hands-on experience with the fermentation process through three different recipes: Simple Sauerkraut, Kimchi with Apples & Pears, and Kosher-Style Fermented Pickles.

Price: $100

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