Young Professionals Pickle- and ‘Kraut-Making

Top Pick May 9, 2018 Boston $12.00
(Photo: Searsie/iStock)
(Photo: Searsie/iStock)

Why is the most revered Jewish food so often fermented? It’s not just because the ancient Israelites rubbed their newborns with salt to “preserve” their health! During this two-hour fermentation workshop/nosh/discussion, we’ll explore the connections between fermentation and Judaism, and you’ll learn to pickle anything and everything.

The night wouldn’t be complete without a pickly feast including dinner and drinks! Guests will take home custom jars of pickles and kraut.

Only 25 spots, so register early!

Fact Sheet
Wednesday, May 9, 2018, 6:30 pm - 9:00 pm
The Vilna Shul, Boston's Center for Jewish Culture
18 Phillips St
Boston, MA 02114
$12.00 Per person

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