Zoom link posted below
This is an interactive pickling workshop, where you will gain the knowledge and confidence to ferment vegetables at home! Explore the science, culture, and history of the oldest method of food preservation. You can follow along and make a batch of pickled vegetables while you watch or you can view it simply as a demonstration.
Gather the materials below.
– vegetables to pickle, such as cabbage, root vegetables like carrots, cucumbers (fresh, firm, & without many blemishes) or string beans
– non-iodized salt like Kosher or sea salt
– clean mason jars (sterilization is not needed)
– fermentation weights or small ziptop plastic bags
– knife, vegetable peeler, cutting board, mixing bowl
– optional flavorings like fresh dill, garlic, coriander seed, hot pepper or black pepper seed
Carly Sugar, Fellowship Director at Adamah Farm, is a passionate and knowledgeable food grower, preserver and educator. Over her years of pickling work, she has experimented with fermenting veggies, beverages, breads and dairy products.
Adamah Farm is a diversified, organic vegetable farm that also sells value-added products like sauerkraut, kimchi, jams and maple syrup. Learn more at adamah.org