- This event has passed.
Workshop: Traditional Vegetable Pickling – Garden to Storage Jar Using Only Salt
September 12, 2015 @ 10:00 am - 1:00 pm
Learn to preserve vegetables the way our great-grandmothers did, with “lactic acid fermentation,” (they called it “pickling.”) It is easy, quick, uses no vinegar (just salt), and requires no energy input beyond your chopping skills. The salt creates an environment for the friendly bacteria to grow that keeps vegetables from spoiling and increases the nutritional value of the veggies. The result is food that tastes slightly salty, a little bit sour, and wonderfully fresh. Traditional pickles have nearly disappeared since the advent of industrial food and but are making a comeback thanks, in part, to the work of Sandor Katz. I’ll tell you all about the health and storage benefits of pickles. Then we’ll make both a shredded cabbage “kraut-chi” and a brined root pickle with vegetables we will harvest from the Taproot Commons Farm garden (and that will become part of the farm’s stored winter foods).
Visit the Taproot Commons website to register.