Learn how to make lacto-fermented dilly beans and dill cucumber pickles. Each attendant will make their own jars of pickles (2 jars each) made with Full Earth Farm beans, cucumbers, dill and more. Aaron will explain the process of lacto-fermentation and how you can make pickles at home with all sorts of seasonal produce throughout the year! This workshop is limited to 20 people, so don’t wait! Sign up now.
When and where: June 1, 2014 at 1:00 pm at the Miccosukee Root Cellar 1311 Miccosukee Rd (next to the Uptown Cafe)
Cost: $25 per person