Tue, Aug 15|
Root Wild Kombucha
Extra Crunchy Fermented Pickles
Learn to make extra-crunchy lacto-fermented pickles. We'll follow some time-tested recipes to craft some delicious and healthy fermented food.
Time & Location
Aug 15, 5:00 PM – Aug 16, 7:00 PM
Root Wild Kombucha, 135 Washington Ave, Portland, ME 04101, USA
About the event
Lacto-fermentation, or lactic acid fermentation, is a metabolic process in which sugars are converted by various bacteria into lactic acid and other metabolites. It is an anaerobic fermentation process that has been employed by various peoples for thousands of years around the world. Fermented foods are an excellent source of vitamins and may promote a healthy gut biome. We can use the same basic principles to ferment many different foods to create a variety of products.
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 honed recipes to craft these delicious and healthy fermented foods. Everyone gets two pints of pickles to take home.
Space in this class is limited. Preregistration, along with a paid deposit, is required to reserve a spot in the class. Deposits may be fully refunded in the event of a cancellation a week or more before the class, if the space is filled. Refunds for last-minute cancellations are unfortunately not available. Please plan accordingly. Contact Rewild Maine at (207) 449-7738 or firstname.lastname@example.org if you have any questions.
Rewild Maine is a registered 501(c)3 non-profit organization. We depend on donations from the community to offer free classes and workshops and we are grateful for your support. Scholarships are available for paid classes on an as-needed basis and nobody will ever be turned away for lack of funds. All donations are tax-deductible.
Sauerkraut and Kimchi 1/18/23
Includes one pint of sauerkraut, one pint of kimchi, one flight of kombucha + tip!