Instructor: Trevor Ring, of Community Cultures

Mon., Aug 9 | 7 – 8:15 p.m.

$25 members | $30 nonmembers

Class hosted on Zoom

There’s nothing like a fresh, crisp, lacto-fermented cucumber pickle in the middle of summer. Discover the difference between fermented and vinegar pickles, deconstruct the process for making the ideal crisp pickle and explore other possibilities for vegetable fermentation using salt brines.