Do you like pickled onions? This is the probiotic version. You can use small pearl-like onions, rounds or lengths of red or yellow onions, even green onions or leeks! Great on sandwiches, in soups or for snacking. Fermenting results in delicious tangy onions that are easier to digest than raw. The class starts with a bit of microbiology and microbiome discussion, and then we get down to the fermenting business. Preregistration required, with registration closing at noon on 11/3. In-person address, materials list, and Zoom link provided before class date. Emma Holder attended McGill University, earning a BSc in 1991 and a Masters in 1993 in microbiology and immunology. Her passion is to connect with people and provide enjoyable learning experiences to create healthy, happy lifestyles.