Did you know that household food waste accounts for nearly 50% of food waste nationwide? Preserving food before it spoils will not only reduce waste, it will also allow you to enjoy nutrient rich in-season produce well past harvest season, a win, win! 

The third class in this five part series will dive into the world of fermentation and pickling and will be taught by WSU extension master preserver Margaret Viebrock in partnership with NCW Libraries.  Class description: Sauerkraut lovers won't want to miss this session! This class will teach the secrets for successful quick-pack and fermented pickle making, pickling without salt and how to prepare sauerkraut. Class is a lecture format. Handouts will be provided and there will be ample time for questions. 

Please register in advance here