Fermented Pickles 101

We are partnering with the Eastside Family Place in Vancouver to bring you this special FREE online cooking class!

Join Chef Andrea Potter as she leads us through some basic fermentation processes to make healthy, probiotic pickles- without the fuss of canning!

About this event:

Enjoy healthy garden produce for months to come by fermenting them!

T'is the season for preserving your garden treasures or farmers markets finds! Chef Andrea is well-known for her fermented foods prowess and you will go away with a firm basis for making a wide variety of healthy, high pro-biotic, fermented veggies.

This is an optional "Kids in the Kitchen" session, with Chef Andrea's delightful daughter as sous chef.

Brined Pickles:

Here is what you will need to pickle-along in class:

1lb total of any single or combination of the following ingredients to pickle:

• Pickling cucumbers
• Hot-house mini cucumbers (long English do not work well for pickling)
• Radishes
• Daikon
• Carrots
• Green (or yellow) beans

With the optional addition of any single or combination of these flavoring ingredients:

• Garlic
• Dill
• Ginger
• Chilies (fresh or dried)

Also needed:

• Salt (and natural rock or sea salt, not Pickling salt, preferably non-iodized)
• 1 bay leaf or grape leaf
• 2 Mason jars 500ml (pint) preferably wide-mouth
• Knife and cutting board

Looking forward to pickling some veggies together