Did you know that all ferments are pickled, but not all pickles are fermented!? Participants joined Austin Durant, author and founder of Fermenters Club, who taught the difference between pickled and fermented foods and got a demonstration of how to craft the perfect pickle: salty, crunchy and full of probiotic (good) bacteria! The audience gained a new understanding of the superpowers of fermented foods, and was inspired to start making their own fermented pickles at home! Samples of fermented pickles (all plant-based) were served.
