Brine and Dine: Mastering the Art of Pickling …in the Garden!
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Brine and Dine: Mastering the Art of Pickling …in the Garden!

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Par Maine Jewish Museum
Maine Jewish MuseumPortland, ME
24 juillet à 17 UTC−4
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Learn how to make extra-crunchy lacto-fermented pickles.

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.

Learn how to make extra-crunchy lacto-fermented pickles.

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.

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Maine Jewish Museum
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