Lacto-Fermented Pickling Workshop at Healdsburg Shed

July 22, 2017 @ 1:00 pm - 5:00 pm

| $100
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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.

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.

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