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Easy Pickling and Fermenting

Extend the life of seasonal produce while also adding wonderful flavors to your food by pickling and fermenting using your refrigerator and freezer. Much easier than canning, we’ll explore lacto-fermentation with its great gut benefits and ways to do some easy preserving, from cucumbers two ways to preserved lemons, carrots, cabbage and more.  No boiling water or canning pots involved!

Susan Barocas is a writer, cook, teacher and speaker with a passion for healthy cooking and Mediterranean, Middle Eastern and Jewish cuisines. Founding director of the innovative Jewish Food Experience, she served as guest chef for three of President Obama’s White House Seders.

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Cooking with Susan- Pickling and Fermenting

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