Wed May 7 from 5:30-7:30 pm
UBC Farm center (MAP)
We are pleased to present this popular, fun and hands-in workshop as an introduction to the world of pickled, fermented vegetables.
In this workshop, we will make a batch of probiotic kraut together and each participant will take home a jar of their own. Andrea will also discuss and demo seasonal, brined pickled vegetables, and we tasters of various varieties of pickled veggies.
Learn the important differences between vinegar/canned pickles and these alive, probiotic-rich, raw cultured foods.
Each participant will leave with taste samples of these healthy and happy pickles and handouts with all the necessary info to ferment your own veggies at home!
Please bring a knife. Jars to take home sauerkraut will be provided.
To register, email Lisa at email@example.com