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Pickling & Fermenting
Heard about the popular fermented tea drink called kombucha? We’ll teach you how to make this healthy beverage as well as other fermented products: kimchi, sauerkraut, and dill pickles. An alternative method to achieving that sour pickle flavor is with a vinegar brine. Make quick pickled products from all of your favorite summer vegetables to enjoy throughout the year. Our demonstrations will include the basic steps of making and preserving pickles, sauerkraut, kimchi and kombucha. The $5 entrance fee covers the cost of handouts and samples. Join us for this popular class. 

Presented by the UCCE Master Food Preservers of Amador/Calaveras Counties whose mission is to educate the public about safe home food preservation. For more information, call 209-223-6857, email us at acmfp@ucdavis.edu or visit our website at http://ucanr.edu/mfpcs.
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07/09/2016
Starts at 10:00 AM

Mark Twain Medical Center
Meadowmont Pharmacy
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Bank of Stockton
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Chatom Winery
Middleton's Furniture
Bear Valley Mountain Resort
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