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!