RSVP for The Bubbling Crock: Fermented Vegetables
press release: Make several types of sauerkraut and pickles as you learn how to properly salt the vegetables, make a salt brine, and add an inoculant to begin the fermentation process. Samples will be provided, and you will leave with a jar of carrot/ginger kraut and a jar of pickled peppers, as well as recipes. Instructor: Linda Conroy (Moonwise Herbs)
Time: 6-8:30pm, Tuesday, September 11
Registration Deadline: Tuesday, September 4
Price: $50/$40 for Olbrich member
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