Hello Ruby Fermentistas!

This month’s Fermentation Club meeting will focus on fermenting whole veggies in saltwater brine. Think classic Kosher style pickles, fermented carrot sticks, peppers, cauliflower, okra, and more.

Locally grown pickling cucumbers will be gone for the year by the end of October, so now is our last chance to get them under the brine!

We will mix up a few different brines of varying salinity levels to experiment with. We can also mix up a few different spice mixes to use with multiple veggies for quick and easy fermenting.

Supplies to bring to share:

• Extra mason jars (quart sized especially)

• Fresh veggies you want to try and ferment

• Herbs & spices