The difference between ferments and pickles is that one is probiotic and the other isn’t. You’ll learn how to make delicious dill cucumber “pickles” (ferments) that are also microbiome-friendly. The secret to a successfully snappy fermented cucumber is in the tannins. You’ll learn about this and more in the class. The hybrid-option class includes a science overview, fermentation techniques, and troubleshooting. Your jar of cucumber “pickles” will be ready to eat in 7-10 days. ----> Zoom link, in-person address, and materials list will be shared after you register. Instructor: Emma Holder, Masters in Micro/Immuno 1997, McGill University Date: Monday, May 4th, 7:00 - 8:15 PM Cost: $32