Some of the favorite pickles – kosher dills, sauerkraut, kimchi – rely on natural fermentation to develop flavor, keep vegetables from spoiling and add healthy probiotics to our diets. Working with small batches simplifies the process and guarantees success with every batch. Taste some fermented pickles and learn the tricks for making your pickles safely. There will be a book sale and signing after the talk.
By: Andrea Chesman, author of The Pickled Pantry, Recipes from the Root Cellar and Serving up the Harvest
PLACE: Davis Auditorium, Medical Center Campus
For more information about Andrea Chesmand and cooking from the garden, please visit andreachesman.com