SCHEDULE CHANGE: THIS CLASS IS NOW SCHEDULED FOR TUESDAY, OCTOBER 29.
Come show yourself some love and learn how to make probiotic pickles for your health and happy taste buds. At this small class on food preservation, you will learn how to pickle anything! Emily Makrez, owner of F-Word Farm & educator on all things fermenting, farming, foraging related, will show you how to pickle what is in season to make the most of your veggies, capture gut-healthy microbes and prevent food waste. This will include the basic science of fermentation and methods so you will leave with the knowledge and confidence to be able to safely ferment practically anything! Leave knowing the difference between a vinegar pickle and a fermented pickle. You will make your own fermented pickles (e.g. carrot or beet pickles) and take home your very own jar. We will talk about the benefits of lacto-fermented food, how they are a benefit to our overall health. Samples will be provided!
Emily Makrez of F-Word Farm, is an experienced fermentation teacher, teaching the principles of fermentation farming, foraging & fermenting. Emily teaches classes on fermentation and constantly shares tips about things such as mushroom foraging on Instagram. She was also invited by the Office of Sustainability to teach how to make vinegar from fruit scraps. Besides supplying fresh produce to a local restaurants, she also helped start a community kitchen at a nearby church, where she uses koji – “the Edward Scissorhands of food molds” – to make a fermented Asian marinade, shio koji, that is gaining popularity in the U.S.
Emily Makrez
Full - waiting list
