Have you ever wondered what goes into making a perfectly crisp pickle? This class will dive into the world of lacto-fermented pickles using salt brines and how to ferment almost any vegetable using this process. Participants will understand the difference between vinegar and lacto-fermentation pickling and walk away with a jar of lacto-fermented vegetables.

Pull into the fermentation station with Trevor Ring of Community Cultures in a 5 part fermentation series at the East End Food Co-op this spring/summer!