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Kelly McVicker of McVicker's Pickles teaches the basic techniques of anaerobic fermentation

Workshop/Class

Pickling 101: Preserving the Perishables

Workshop SF (1798 McAllister Street, San Francisco, CA) Map it $42
Editor Pick
Editor Pick

Since it’s origins in parts of Asia and India some four thousand years ago, the art of pickling has become an integral part of cuisines from all around the world, an easy and delicious way to preserve and liven up veggies at home, and probably the punchline to more than one “Portlandia” skit. At Pickling 101: Preserving the Perishables, Kelly McVicker of McVicker’s Pickles will introduce you to the basic techniques of pickling, including how to do so safely, and the tricks you need to bring out the best flavors in your newly brined friends.

Cooper Berkmoyer, Editor

Pickling 101: Preserving the Perishables

Workshop SF (1798 McAllister Street, San Francisco, CA) Map it $42
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More Event Info (http://www.workshopsf.org/?page_id=140&id=2047)
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