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. You're registration will be for the Zoom session. If you wish to attend the live session at Lincoln Middle School in Portland, let us know and we'll connect you with Emma!