Learn how to make extra-crunchy lacto-fermented pickles! We’ll use knives and other kitchen tools to prepare the vegetables and follow a few time-tested and well-honed recipes to craft these delicious and healthy fermented foods. Participants will leave with two pints of handmade pickles (sour garlic/dill and bread-and-butter) to take home.
About the Instructor:
Zach Rouda is the Director of Rewild Maine, a nonprofit organization dedicated to the preservation of small-scale, place-based living skills. With a passion for hand tools and organic art, Zack leads initiatives that focus on reintroducing native species, practicing homesteading and survival skills, and enhancing ecological resilience across the state.
