In this hands‑on Lactofermented Pickle Class, students will explore the science and tradition behind one of the oldest food preservation methods while crafting their own custom batch of probiotic‑rich pickles. Using nothing more than salt, water, and time, you’ll learn how friendly Lactobacillus bacteria transform cucumbers into tangy, gut‑healthy fermented pickles. Each participant will pack and season a 64‑ounce jar, choosing from spices, dill, garlic, jalapeños, sweet onions, horseradish root, and more, ending up with roughly 3–4 pounds of finished pickles to take home. By the end, you’ll not only understand the microbial magic behind fermentation; you’ll be fully equipped to make your own delicious, customizable ferments in your home kitchen.

Class takes place at Meraki Springs 2530 W Colorado Ave

Sunday, August 16 @ 5pm

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