Making Fermented Pickles


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Course Code: NPIC-sp23 Categories: , , Tags: , ,


At this small class on food preservation, you will learn how to pickle anything!  Emily Makrez, owner of F-Word Farm & educator on all things fermenting, farming, & foraging related, will show you how to pickle what’s in season to make the most of your veggies, capture gut-healthy microbes & prevent food waste. This session will include the basic science of fermentation and methods so you will leave with the knowledge and confidence to be able to safely ferment practically anything! Leave knowing the difference between a vinegar pickle and a fermented pickle. You will make your own fermented pickles (e.g. carrot or beet pickles) and take home your very own jar. We will touch on the benefits of lacto-fermented food & how they are a benefit to our overall health.  Samples will be provided!


Emily Makrez is the owner of F-Word Farm: a place for farming, foraging and fermenting in Dracut. Her interest in food took her to Seattle to pursue a Master’s degree in nutrition at Bastyr University, but a love of New England brought her back home to start her own farm and delve deeply into the world of fermentation (lacto, koji, vinegar, & alcoholic) and foraging. Emily focuses on using every last bit of what nature provides and making it taste delicious.

Start Date: 05/17/23, 1 meeting
Class Time: 6:30 PM - 8:00 PM
Day of Week: Wednesday
Location: LexMedia Studio Kitchen, 1001 Main Campus Drive
Instructor: Emily Makrez
Status: Running/Openings