Due to popular demand, a second date has been added. Each class is stand-alone event, this is not a series.
Sunday, August 21st, 9:30 am to 12:00 pm
Sunday, August 28th, 9:30 am to 12:00 pm
$36 per person
J-HAP kitchen, 9280 Golden Valley Road, Golden Valley, MN 55427
Join Robin as she travels back in time to her Bauby's kitchens in the old country and St. Paul, Minnesota. She will share the story of her family's treasured (and famous) recipe while we make pickles together to enjoy at home with our own families. Participants will receive instruction and all supplies to make 2 jars of pickles as well as written and video instruction for future reference. Space will be limited to 18 participants.
About a decade ago, Robin produced a local line of products under the name TRRRific! Products. Her work as executive director at JHSUM limits her current activity to occasional production for family and friends.
Robin started out with her Bauby’s recipe as shared with her by her mother, Mary Doroshow. She then worked with a food scientist to improve the recipe and optimize the process, ultimately receiving certification from the Minnesota Department of Agriculture. The lactic-acid fermentation process, which has enjoyed a resurgence of popularity in recent years, has been used in many cultures the world over for thousands of years.
Fermentation Process: Unlike most commercial pickle products, fermented pickles use a salt brine rather than vinegar. The fermentation process produces not only a tasty and crunchy pickle, it promotes the production of probiotic microorganisms. Here’s how the fermentation process works: Basically, lactic acid bacteria, which is naturally present on the surface of raw vegetables, breaks down natural sugars in those vegetables when brined and creates lactic acid. The result…….. preserved, flavorful pickles, full of probiotics.