May 11- Home Fermenting: Dill Pickles A/TX


May 11- Home Fermenting: Dill Pickles A/TX


Fermented foods like Deli-style Dill Pickles are thought to improve cardiovascular and digestive health. They contain high levels of antioxidants that can reduce the risk of serious health concerns such as diabetes, obesity and gastric ulcers. And they’re delicious. Bright, garlicy, crisp fresh pickles like the best delis serve, perfect for sandwiches, snacks, and just straight out of the jar.

The consumption of fermented, probiotic foods has many benefits:

  • increase of antibodies 
  • stronger immune system
  • regulation of appetite 
  • reduction of cravings for sugar and simple carbohydrates
  • Probiotics like those found naturally in fermented foods have been found to be an important part of a healthy diet and may be an avenue to provide a safe, cost effective, and natural approach that adds a barrier against microbial infection for to promote effective digestion and overall health.

In this hands-on class, learn the basics of fermenting, and take home your first batch of home-crafted Deli-style Dill Pickles. All supplies are included in the price of the class, which includes a light snack and non-alcoholic beverages. Feel free to BYOB.

You’re an AWESOME cook. Come uncover your genius.

Class is held in Bouldin Creek/78704 area of South Austin. Address provided 24 hours prior to class. 

May 11-   6:30-8:00 PM

About Maggie Perkins: When food writer, former farmer, and market chef Maggie Perkins isn't preparing seasonal dishes on the fly at local farmers markets, you might find her at a backwoods barbecue joint in Mississippi, comparing char-grilled oysters in the Big Easy, or trading food folklore with a fishmonger on the coast. Her true north is in her home kitchen, puttering about, spinning vintage vinyl, perfecting her creole cooking techniques, and developing recipes she shares in print, and on her blog, Notes from Maggie's Farm.

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