Discover how delicious and fun fermented foods can be—and how great they are for your gut health. Using fresh vegetables, you’ll make two recipes: sauerkraut and quick pickles. You’ll process the cabbage by hand and pack it into glass jars to ferment naturally for 1–3 weeks. Then, you’ll create a hot marinade of spices and liquids to pour over cucumbers for instant crunchy pickles. Please bring two 1-quart jars and one 1-pint jar with lids. All food supplies are included, and all levels are welcome. Class Fee $51 - Class Number: FC-HO149 Instructor: Ulev, Elena - Meets on: Sa for 1 sessions