In this interactive class you'll learn about both methods of pickling, fresh and fermented pickling. We'll start with a single jar of fresh (vinegar) pickles that you will prepare with spices of your liking. Participants will also learn how to pickle small amounts of extra produce without pulling out the canner pot.
In addition to understanding common safety concerns with food preservation, you'll 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.
We will be working with local organic okra from Johnson's Backyard Garden. Participants will each take home their own personalized jar of fresh pickles and a small stash of okra to try your hand at fermenting on your own.
Light snacks 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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