A hands-on workshop making lacto fermented pickles.
A harvest celebration with live music.
Bring-your-own vegetables. Recommendations: Radishes (daikon is especially tasty), cucumbers, cabbage, baby onions, green beans, carrots, garlic cloves, beets, lemons, turnips, all work nicely.
It will be helpful if you bring your own cutting board and knife.
We will provide brine and canning jars.
Materials fee: $5, payable in cash or check at the door.
Please RSVP so we have enough materials.
No fee or RSVP needed to simply watch and listen.
Full details at http://envirochangemakers.org/ECM.calendar.htm
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