Learn how to pickle and ferment food for boosted nutrition and flavor!
Saturday, Aug. 20; 2-4 p.m.
Good Shepherd Center; 4649 Sunnyside Ave. N., Room 140, Seattle, WA 98103
Learn how to get started preserving pickled and fermented vegetables from your garden or local farm. We will cover food safety and the basics of canning quick pickles in brine. We will also discuss the differences between brined vegetables and fermented vegetables and the ingredients and equipment required for both of these preservation methods. You’ll get a chance to try out these methods hands-on as we make pickles in class and take home tested recipes to use in your own kitchen.
COST: $45 or $35 for Seattle Tilth members. Advance registration and payment are required.
http://seattletilth.org/learn/classes-and-workshops/pickles-and-fermentation 
