Preserving the Harvest: Brine-Cured Crunchy Veggies
Tuesday, August 16, 2011
2:00pm - 3:30pm
Learn the basics of lacto-fermentation with an easy recipe for brine-cured veggies (think old-fashioned sour pickles, using any crisp local veggies and your own choice of herbs and spices).
This class will be taught at the Sustainability Academy (at Lawrence Barnes), located at 123 North Street, Burlington, VT.
Free! Please sign up at the Customer Service Desk (861-9701).