Instructor: Emma Holder 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. Materials, instructions and a zoom link will be emailed by instructor following your registration. FMI: emmaholder.com/fermentation