Fermenting and Pickling.

We spent the last 4 Tuesday evenings conducting a work shop on how to pickle and ferment fruit and vegetables. 

We explored traditional and safe techniques in preserving food.  We made fermented hot sauces, traditional pickles and  pickled hot peppers.  We made sauckraut, Hatian Picklees and kimchi 

The participants also made mustards and  chutney. 

The mission is a seasonal kitchen.  We get tons of fresh vegetables in season.  The techniques and methods that they guys learned will go into practice to use the generous  donations that we revive.