"Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar"
Come and learn the absolute basics to equip you with the knowledge you need to make the simplest of pickles - saukraut (fermented) and pickled onions (vinegar brine).
In this two hour class you will be making your own fermented products and tasting some that have been previously made by the Leake St. Cafeteria. This will be a small class, questions are encoiuraged and you will be taking all of your products home.
So come along and take the mystery out of pickling, learn some insights into the oldest preserving techniques and gain a greater understanding of what we are now rediscovering and all of the health benefits it can bring.