Fermentation may be all the rage these days in quarantine, but the process reflects ancient wisdom, born of times when resourcefulness was a way of life. Join Gefilteria co-owners Jeffrey Yoskowitz and Liz Alpern to dive into the art of preserving and lacto-fermenting fruits and vegetables. We’ll talk through seasonal Jewish pickling traditions and demonstrate how to work with ingredients you probably have at home. You’ll see how easy it is to make this technique part of your life - especially during these cold winter days- and we'll empower you to try it yourself!
We’ll also explore the ways in which fermentation is critical to good digestion and strong immune systems, and we’ll touch upon the Jewish story that has influenced the ways we ferment at The Gefilteria. In this special winter holiday edition of The Art of Pickling, we'll toss in a little holiday gift: a bonus mini lesson on preserving fat (schmaltz, anyone?), a traditional activity this time of year in colder climates (and in Ashkenazi Jewish tradition specifically).
Pickling experts. It's a thing.
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