Spring vegetables are coming in, so it\’s a great time to learn that just about any vegetable (not just cucumbers) can be pickled and probiotic. In this hands-on class, you\’ll learn how to harness the power of microbes to give you a truly healthful, probiotic living pickle with no hot stove required. Come join Amanda Feifer, author of the upcoming Ferment Your Vegetables cookbook (Fair Winds Press, Fall 2015) and fermentation blog Phickle.com, to taste a variety of spring pickles and find the flavors you love. All participants will make pickles from local vegetables and take them home to ferment.
http://fairfood.ticketleap.com/food-school-fermenting-spring-vegetables/details
