Sat, 1pm - 3pm
Did you know that you can not only preserve vegetables, but also make them into sources of healthy bacteria, simply by adding salt? At this workshop, we'll make some sauerkraut, taste and discuss other fermented foods like kimchi and miso, and share skills for supporting resilient food security in our communities.
Instructor Bio: Lindsay Kearns learned home food preservation techniques from her parents, who had her assist with their annual tomato sauce canning marathons from a young age. Despite those labourious beginnings, her love of food in jars grew with her into adulthood, where it nests well into her general obsession for all things do-it-yourself. Her favourite pickle is bread-and-butter made with sliced cucumbers and onions, and this is her fourth year of teaching canning classes outside of her own kitchen.
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