Join Kelly McVicker, founder of San Francisco’s McVicker Pickles, as she demonstrates the lacto-fermentation process used to make fermented treats like kimchi, sauerkraut, and pickles. McVicker will demonstrate both dry salting and brining methods, and give information on how to ferment safely and successfully at home.
Lacto-fermentation is a seemingly magical microbial process that transforms raw vegetables into something entirely different, shelf-stable, and delicious. Not only is it a great way to preserve vegetables while they’re in season, it’s a time-honored method of increasing the nutritional value of food and adding more probiotics to your diet.
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Kelly McVicker is the founder of San Francisco-based McVicker Pickles, where she blends her Kansas roots with California flavors via small batch pickles and condiments. Kelly has presented at TEDx, San Francisco Street Food Festival, Bay Area Maker Faire, Eat Real Festival, and other events. She has contributed recipes for books and magazines focused on food preservation, and is currently researching for a book project of her own. Kelly is a Certified Master Food Preserver, which means she can teach you how to can, pickle, ferment, jam, jelly, dehydrate, or help you test your pressure canner! Visit mcvickerpickles.com for more info on her products and workshops.