Salt + Vinegar: Pickling & Fermenting Workshop
This workshop will provide a hands-on introduction to the elements of pickling and preserving your harvest. By the end of the class, students will have experience making their own cucumber pickles using two different techinques (salt fermented and vinegar brined) and fresh sourkraut. During the workshop we will be processing our vinegar brined pickles using a hot water bath method, approved by the USDA to be shelf stable for up to a year. We will be taking advantage of our workshop location at North Fork 53 and will be using freshly harvested vegetables for our projects. Students will also be able to adapt their brine recipes to taste using a pickling spice bar!