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Fermented Foods Series: Pickled Vegetables

Schedule and Location

Saturday, November 12, 2016,  9:30 to 11:30 a.m.
Thornhill Education Center

Fees and Registration

$25.00 member
$34.00 nonmember

Nonmembers: Fees include admission to the Arboretum. 

Course Description

Jars of bright orange pickled carrots sit on a counter.Learn how to lacto-ferment vegetables in a salt brine, creating an environment in which probiotics can flourish. Instructor Emily Paster will explain the how and why of lacto-fermentation, including the necessary salt-to-water brine ratio, the proper fermenting environment, and knowing when your fermented veggies are ready. Bring a mason jar and prepare your own jar of brined vegetables to bring home and allow to ferment.

Instructor: Emily Paster
Notes: Held indoors. Limit 45
Supplies: A fermentation weight is included in the price of the program. Please bring:

  • a quart-sized wide-mouth Mason jar
  • vegetable peeler
  • chef's knife
  • cutting board
  • kitchen towel
  • apron or clothes you don't mind getting messy
  • close-toed shoes

Course number: H093


Please check out the rest of the Fermented Foods Series.

  • Dairy-Free Yogurt: Saturday, October 22, 2016, 9:30 to 11:30 a.m.
  • ​Kimchi: Saturday, October 29, 2016, 9:30 to 11:30 a.m.
  • Kombucha: Saturday, November 5, 9:30 to 11:30 a.m.  


Course Details

CALL: 630-719-2468 (or to be wait listed)
IN PERSON: Stop by the Visitor Center during open hours.