In this interactive class you'll learn about both methods of pickling, fresh and fermented pickling. Pickling with vinegar allows us to preserve local produce for pantry storage to enjoy pickled snacks and appetizers all year long. Participants will also learn the basics of fermentation (brining) as a form of food preservation. Lacto-fermented foods provide numerous health benefits using lactobacillus bacteria to preserve food as opposed to vinegar. We'll discuss how fermentation works, why it's safe and how to try a small-scale fermented pickling project at home.
In addition to understading common safety concerns with food preservation for both methods of pickling we'll discuss the different types of pickles within the larger two categories. We will be working with carrots for both portions of the class, dilled carrots for the fresh pickles and a carrot ginger slaw for the fermenting portion of the class.
Participants will take home a jar of each project and a recipe packet and pickling tips sheet.
Light snacks and lots of pickles will be served!
Kate Payne is the blogger and author behind the books, The Hip Girl’s Guide to Homemaking (HarperCollins 2011) and Hip Girl’s Guide to the Kitchen (HarperCollins 2014). She lives in Austin, TX and hosts food/jar swaps and invites friends over often to watch and participate in canning adventures. She posts small-batch canning recipes, gluten-free baking projects, DIY cleaning ideas and other creative home improvisations to her blog, http://hipgirlshome.com/. Please read more about Kate on her website (http://katepayne.net/).
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