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Hands-on Cooking: Fermenting Pickles

Saturday, August 17, 2019, 9 – 11 a.m.

$55/$68.75

New! Learn how to ferment cucumbers in a saltwater brine, creating an environment in which probiotics can flourish, to turn them into tasty, deli-style pickles. Learn the how and why of lacto-fermentation including salt-to-water ratio, proper fermenting environment, and knowing when your pickles are ready. Prepare your own jar of pickles to bring home and ferment with confidence.

Emily Paster, cookbook author and blogger
ITW Kitchen, Learning Center 

  • Saturday, August 17th, 2019
    $55.00 Member | $68.75 Non Member